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Artichoke and Sun-Dried Tomato Cheesecakes

By: Campbell's Kitchen

"Pepperidge Farm® Mini Puff Pastry Shells are filled with a savory 'cheesecake' filling featuring chopped artichoke hearts, minced sun-dried tomatoes, and Parmesan cheese to make mouthwatering appetizers."

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
5 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

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

Directions

Bake, cool and remove the 'tops' of the pastry shells according to the package directions. Reduce the oven temperature to 350 degrees F.
Stir the remaining ingredients in a medium bowl.
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.