Thaw the pastry sheets at room temperature for 40 minutes or until they're
easy to handle. Heat the oven to 400F. Line 2 baking sheets with parchment
paper or spray with vegetable cooking spray.
Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese
until the ingredients are mixed. Stir in the artichokes, red pepper and
parsley. Season to taste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a
12-inch square. Place on the prepared baking sheet. Brush the edges of the
pastry with water. Fold over the edges 1/2 inch on all sides, pressing
firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
Repeat with the remaining pastry.
Divide the cheese mixture between the pastry crusts and spread to within
1/2 inch of the edge. Sprinkle each with the remaining cheese.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack.
Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (226g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 458 (59%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 31.3g||157 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 147.8mg||45 %|
|Sodium 2121.8mg||73 %|
|Potassium 314.3mg||8 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 8.8g|
|Protein 67.6g||97 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 771
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