ARTICHOKE TRIANGLES

Artichoke Triangles image

Love artichoke dip? Try these puff-pastry artichoke triangles, which fold the popular appetizer's creamy garlic goodness into a delicious little package.

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 24

Number Of Ingredients 8

Ingredients

1 can (14 to 16 oz) artichoke hearts, well drained and chopped
1/2 cup mayonnaise or salad dressing
1/4 cup shredded Swiss cheese (1 oz)
1/4 cup freshly grated Parmesan cheese
1 clove garlic, finely chopped
1/8 teaspoon freshly cracked pepper
1 package (17.3 oz) frozen puff pastry, thawed
2 tablespoons half-and-half

Steps:

Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half.
On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
Bake 20 to 25 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 0 g, TransFat 1 g