Artichoke Sunburst Cups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | 32 | Servings | |
INGREDIENTS
| 1 | Artichokes hearts, 16 | |
| ounce drained and | ||
| coarsely chopped | ||
| 1 | c | Ricotta cheese |
| 4 | oz | Land O Lakes® Swiss Cheese |
| shredded 1 cup | ||
| 1 | Egg, beaten | |
| 2 | T | Chopped green onions |
| 1 | T | Chopped fresh parsley |
| 1/4 | t | Coarsely ground pepper |
| 1 | Box frozen puff pastry | |
| sheets 17 1/4-ounce |
INSTRUCTIONS
5/11 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 Nutrition Facts (1 appetizer) Calories 110; Protein 4 g; Carbohydrate 10 g; Fat 6 g; Cholesterol 10 mg; Sodium 80 mg Happily scanned and MC formatted, using Buster, by Pamela Creeden Recipe by: Land O Lakes / Flavors of Spring Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 8.2mg
Sodium: 65.7mg
Potassium: 67.9mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: <1g
Protein: 2.7g