Ingredients Jump to Instructions ↓

  1. Puff Pastry Calzone with Chevre and Artichoke Hearts

  2. 1 pkg frozen pastry shells (6), defrosted

  3. 8 oz Chevre cheese, crumbled or feta cheese

  4. 1/4 cup onion, chopped

  5. 8 ounces marinated artichoke hearts, drained and chopped

  6. 2 Tablespoons sliced black olives

  7. grated paremasan cheese

  8. 3 pastry shells together and roll them out to measure

  9. 8"

  10. (this makes a big one you can do it like this and have people cut off a slice or make little ones).

  11. Place pastry on a lightly greased cookie sheet.

  12. When you defrost shells don't let them get too soft - just so they

  13. are still chilled.

  14. Combine the next 4 ingredients and place in center of pastry leaving

  15. 1" border along the edge.

  16. mixture)

  17. Roll out the remaining shells in the same fashion and place over

  18. the filling. Press and sel the edges with the tines of a fork.

  19. Scallop them in a decorative fashion. Pierce top with fork and brush tip with a little water and sprinkle with a little grated

  20. parmesan cheese.

  21. You can either bake it now or put it in the fridge until the next

  22. day if need be.

  23. 400 oven for about 25 minutes or until top is a deep

  24. golden brown. place in a platter and cut into wedges to serve.

  25. Serves about 6.


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