All-Time Best Recipes 21.5 - (Page 39)

appetizers & snacks Pesto and Cheese Pizza Prep Time: 20 Minutes Start to Finish: 55 Minutes Servings: 8 crust 2 3 Artichoke Triangles Prep Time: 50 Minutes Start to Finish: 1 Hour 35 Minutes Servings: 24 appetizers 1 can (14 oz) Progresso® artichoke hearts, well drained, chopped ½ cup mayonnaise or salad dressing ¼ cup shredded Swiss cheese (1 oz) ¼ cup freshly grated Parmesan cheese 1 clove garlic, finely chopped 1 8 ⁄ teaspoon freshly cracked pepper 1 package (17.3 oz) frozen puff pastry, thawed 2 tablespoons half-and-half 1 Heat oven to 400°F. Line large cookie sheet with 3 ⁄ 2 4 cups Original Bisquick® mix cup very hot water tablespoons olive or vegetable oil sticks (1 oz each) string cheese, cut lengthwise in half toppings ⁄ cup refrigerated basil pesto (from 7-oz container) 1 bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1¾ cups) 1½ cups yellow, red and green bell pepper strips (1 ⁄ 8 inch) 1 3 1 Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. 2 In large bowl, stir Bisquick mix, water and oil foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half. 2 On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into 12 (3-inch) squares. Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. 3 Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes. 4 Bake 20 to 25 minutes or until golden brown. Serve warm. PER APPETIZER: Calories 170; Total Fat 12g (Saturated Fat 4g); with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes. 3 Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal. 4 Bake 6 to 7 minutes or until lightly browned around edges. Remove crust from oven. Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining ¾ cup cheese. Bake 11 to 14 minutes longer or until crust is golden brown and cheese is melted. PER SERVING: Calories 380; Total Fat 23g (Saturated Fat 8g); Sodium 930mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 14g Sodium 150mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 3g DO-AHEAD You can assemble these appetizers, freeze them on a cookie sheet, then store in an airtight container in the freezer. Bake as directed.

Table of Contents for the Digital Edition of All-Time Best Recipes 21.5

All-Time Best Recipes 21.5
Contents
The History of Food: 100 Years of Great Eating
Blast from the Past Party
Retro & New Twist Appetizers
Appetizers & Snacks
Salads & Sandwiches
Weeknight Main Dishes
Cakes, Pies & Cheesecakes
Cookies, Bars & Brownies

All-Time Best Recipes 21.5