1 pkg. puff pastry
2/3 cup sun roasted tomatoes
2/3 cup artichoke hearts
2/3 cup grated Parmesan cheese
2 Tbsp. olive oil
1 egg (beaten)
Flour for dusting
Let the puff pastry warm to room temperature.
Using an ample amount of flour, roll each pastry sheet into a 12″ X 14″ rectangle
In a bowl, combine tomatoes, artichokes, cheese, and oil. Mix well, and then chop in either a blender /food processor or with a sharp knife.
Spread 1/2 the mixture on each sheet of puff pastry, leaving a 1″ gap on the edges, and lightly press the filling in.
With the short end if the pastry directly facing you, fold the outer edges until they meet in the middle. Fold the entire pasty one more time.
Place the pastry roll in the fridge for 30 minutes.
Preheat oven to 400.
Remove the pastry roll, and cut into 1/2″ wide pieces. Place each piece on a pastry sheet, spacing them at least 3″ apart.
Bake at 400 for 15-17 minutes until just lightly browned.
Move them to a cooling rack as soon as possible
Makes a great appetizer!