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Print this Recipe    Chevre Artichoke Puffs

Puff Pastry Calzone with Chevre and Artichoke Hearts

1 pkg frozen pastry shells (6), defrosted
8 oz Chevre cheese, crumbled or feta cheese
1/4 cup onion, chopped
8 ounces marinated artichoke hearts, drained and chopped
2 Tablespoons sliced black olives
grated paremasan cheese

Stack 3 pastry shells together and roll them out to measure 8"
(this makes a big one you can do it like this and have people cut
off a slice or make little ones).

Place pastry on a lightly greased cookie sheet.

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

Combine the next 4 ingredients and place in center of pastry leaving
a 1" border along the edge. (you can also add some garlic to the

Roll out the remaining shells in the same fashion and place over
the filling. Press and sel the edges with the tines of a fork.
Scallop them in a decorative fashion. Pierce top with fork and
brush tip with a little water and sprinkle with a little grated
parmesan cheese.

You can either bake it now or put it in the fridge until the next
day if need be.

Bake in a 400 oven for about 25 minutes or until top is a deep
golden brown. place in a platter and cut into wedges to serve.
Serves about 6.


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