Cheddar Artichoke Crescents Pampered Chef Recipes

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CHEDDAR ARTICHOKE CRESCENTS (PAMPERED CHEF)



Cheddar Artichoke Crescents (Pampered Chef) image

Make and share this Cheddar Artichoke Crescents (Pampered Chef) recipe from Food.com.

Provided by Pamela

Categories     Lunch/Snacks

Time 35m

Yield 24-30 appetizers

Number Of Ingredients 8

2 sheets frozen puff pastry
1/2 cup mayonnaise
3/4 cup grated cheddar cheese
1/8 teaspoon onion salt
1 teaspoon dill weed
1/8 teaspoon lemon pepper
1 (6 ounce) jar artichoke hearts, drained
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees.
  • Take puff pastry out of freezer and handle according to pkg. directions. Combine Mayo, Cheddar cheese, onion salt, dill weed and lemon pepper together and chill.
  • Cut each artichoke into six pieces.
  • Roll out dough as thin as possible on a lightly floured surface.
  • Place a piece of artichoke on dough. Top each artichoke with 1 scant teaspoons of Mayo mixture. Fold dough over filling.
  • Dip 3" Cut `n Seal in flour.
  • Cut and seal crescent shaped tarts with Cut `n Seal. Repeat process until all pastry is used.
  • Brush beaten egg on tarts and bake 12 - 15 minutes.

Nutrition Facts : Calories 152.5, Fat 10.8, SaturatedFat 3, Cholesterol 13.8, Sodium 134, Carbohydrate 11.2, Fiber 0.7, Sugar 0.6, Protein 2.9

SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)



Spinach and Artichoke Wreath(Pampered Chef Copycat) image

Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514

Provided by Sharon123

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages refrigerated crescent dinner rolls
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup shredded feta cheese or 1/2 cup parmesan cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh coarse ground black pepper
1 egg white, lightly beaten
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 375*F.
  • In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
  • Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
  • Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
  • Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
  • Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
  • Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
  • Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
  • Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
  • Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
  • Bake 25-30 minutes or until golden brown. Enjoy!.

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