• 24servings
  • 5minutes
  • 63calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsZinc, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (9 1/2 ounce) package Pepperidge Farm® Puff Pastry Shells

  2. 1 (3 ounce) package cream cheese, softened

  3. 1 egg yolk

  4. 2 tablespoons grated Parmesan cheese

  5. 1/3 cup finely chopped artichoke heart

  6. 1 tablespoon minced sun-dried tomatoes

  7. 1 tablespoon minced parsley

  8. Cracked black pepper to taste

Instructions Jump to Ingredients ↑

  1. Bake, cool and remove the 'tops' of the pastry shells according to the package directions. Reduce the oven temperature to 350 degrees F. Stir the remaining ingredients in a medium bowl. Spoon 1 teaspoon of the artichoke mixture into each pastry shell. Place the filled shells onto a baking sheet. Bake for 5 minutes or until the filling is hot.


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