Cooking Directions

• Heat the oven to 400°F.
• Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl.  Stir in the artichokes, red pepper and parsley.
• Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.  Repeat with the remaining pastry sheet.
• Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims.  Sprinkle with the remaining Parmesan cheese.
• Bake for 20 minutes or until the pastries are golden brown and the cheese is melted.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.  Cut each pastry into 20 pieces.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded mozzarella cheese(about 4 ounces)
• 1 cup freshly grated Parmesan cheese(about 4 ounces)
• 1 can artichoke hearts, drained and chopped
• 0.5 cup diced roasted red bell pepper
• 0.25 cup chopped fresh parsley
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed