Artichoke and Sun-Dried Tomato Cheesecakes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Pepperidge Farm® Mini Puff Pastry Shells are filled with a savory 'cheesecake' filling featuring chopped artichoke hearts, minced sun-dried tomatoes, and Parmesan cheese to make mouthwatering appetizers. Ingredients:
1 (9.5 ounce) package pepperidge farm® puff pastry shells |
1 (3 ounce) package cream cheese, softened |
1 egg yolk |
2 tablespoons grated parmesan cheese |
1/3 cup finely chopped artichoke heart |
1 tablespoon minced sun-dried tomatoes |
1 tablespoon minced parsley |
cracked black pepper to taste |
Directions:
1. Bake, cool and remove the 'tops' of the pastry shells according to the package directions. Reduce the oven temperature to 350 degrees F.
2. Stir the remaining ingredients in a medium bowl.
3. 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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