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Artichoke Sunburst Cups recipe
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To make Artichoke Sunburst Cups you will need
Ingredients
| | FILLING | | | | 1 | can | Artichokes hearts (16 ounce); drained and coarsely chopped | | 1 | cup | Ricotta cheese | | 4 | ounces | Land O LakesŪ Swiss Cheese; shredded (1 cup) | | 1 | | Egg; beaten | | 2 | tablespoons | Chopped green onions | | 1 | tablespoon | Chopped fresh parsley | | 1/4 | teaspoons | Coarsely ground pepper |
| | PASTRY | | | | 1 | | Box frozen puff pastry sheets; (17 1/4-ounce) |
Instructions
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 (2 1/2-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
Enjoy your Artichoke Sunburst Cups
How much is in a cup?
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Wed 6 Aug 2008
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