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Party Food Recipes - Appetizers
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Artichoke and Sun-Dried Tomato Cheesecakes
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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 |
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DIRECTIONS |
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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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