by Johnny Rockets on Wed Feb 24, 2010 1:39 pm
Puff Pastry Calzone with Chevre & Artichoke Hearts
1 PKG frozen pastry shells (6), defrosted
8 oz. Chevre cheese, crumbled or feta cheese
1/4 cup cut up onion slices
8 ounces marinated artichoke hearts, drained & chopped
2 Tablespoons sliced black olives
grated paremasan cheese
Stack 3 pastry shells together & roll them out to
measure 8" (this makes a big one you can do it like
this & have people cut off a slice or make little
ones).
Place pastry on a lightly greased cookie sheet.
When you defrost shells don't let them get too soft -
just so they are still chilled.
Combine the next 4 ingredients & place in center of
pastry leaving a 1" border along the edge. (you can
also add some garlic to the mixture)
Roll out the remaining shells in the same fashion &
place over the filling. Press & sel the edges with
the tines of a fork. Scallop them in a decorative
fashion. Pierce top with fork & brush tip with a
little water & sprinkle with a little grated parmesan
cheese.
You can either bake it now or put it in the fridge
until the next day if need be.
Bake in a 400 oven for about 25 minutes or until top
is a deep golden brown. place in a platter & cut
into wedges to serve. Serves about 6.
If you assemble this in advance that's fine but don't
bake it until just before serving.