Artichoke sunburst cups
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Artichokes hearts (16 ounce); drained and coarsely chopped |
| 1 | cup | Ricotta cheese |
| 4 | ounces | Land O Lakes® Swiss Cheese; shredded (1 cup) |
| 1 | Egg; beaten | |
| 2 | tablespoons | Chopped green onions |
| 1 | tablespoon | Chopped fresh parsley |
| ¼ | teaspoon | Coarsely ground pepper |
| 1 | Box frozen puff pastry sheets; (17 1/4-ounce) | |
Directions
FILLING
PASTRY
Heat oven to 400F. In large bowl stir together all filling ingredients; set aside. Spray 12-cup muffin pan with no stick cooking spray. Cut each sheet into 16 (2½-inch) squares. Lightly press 1 square into each muffin cup; spoon about 1 tablespoon filling over each square. Bake for 12 to 15 minutes until lightly browned. Cool 1 minute; remove from pan. Serve warm.
32 appetizers
Prep Time: 45 minutes; Baking Time: 12 minutes Nutrition Facts (1 appetizer) Calories 110; Protein 4 g; Carbohydrate 10 g; Fat 6 g; Cholesterol 10 mg; Sodium 80 mg Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98 Recipe by: Land O Lakes / Flavors of Spring Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 11, 1998