My 3 Monsters: Parmesan and Artichoke Puffs

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11.09.2015

Parmesan and Artichoke Puffs

Parmesan and Artichoke Puffs recipe at my3monsters.com
With Halloween behind us, the "holiday season" is officially here!  Thanksgiving is amazing because it has all the warm-fuzzies of the "The Holidays" without the pressure of Christmas Perfection.  {Am I the only one who struggles with that?}  Plus, my family staunchly supports the idea of a food-based holiday.  Sure, we take time to reflect on the things for which we are grateful -- our family and friends -- and we make a concerted to spend time with them, renewing our loving bonds, but NO get-together with family and friends in November {of all months} would be complete without delicious food, amIright?! 

We usually end up in Las Vegas for Thanksgiving with many, if not all, of my siblings and their families.  It is a non-stop four day fun fest of baking and eating, intermingled with card games and football.  Best. Holiday. Ever.  We usually make a lot of the same foods every year, because . . . tradition and all that . . . but it is fun to switch it up and add a new twist on an old favorite once in a while.  This year I've taken my aunt's recipe for Artichoke Dip from our well-loved family cookbook and given it a simple little makeover with crescent dough sheets.  These Parmesan and Artichoke Puffs would be a perfect appetizer for any holiday get-together!


I love a recipe that seems fancy, but doesn't require any special or weird ingredients.  There are two different ways you can make these Parmesan and Artichoke Puffs -- as cups or as bundles. 

Parmesan and Artichoke Puffs recipe at my3monsters.com
The cups get a nice crispiness to the crescent dough, which is a little more similar to the pita chips or crackers we usually use to eat the dip.  I also like the browning of the cheese in the filling.  Yummy!

Parmesan and Artichoke Puffs recipe at my3monsters.com
The bundles are softer and a little more moist and bread-like.  My family prefers the bundles, but both kinds got gobbled right up!

Parmesan and Artichoke Puffs recipe at my3monsters.com

Parmesan and Artichoke Puffs

(makes 30 puffs)

4 oz. cream cheese
4 Tbsp. minced onion
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
1 clove garlic, minced
1 jar marinated artichoke hearts, drained
2 cans Pillsbury Crescent Dough Sheet 

Preheat oven to 375*.

FILLING: Combine all ingredients (except crescent dough) in medium bowl and mash together.  I like to use my KitchenAid mixer for this.  You want the artichoke hearts to be broken up into bite-size pieces, however you choose to mix it.

Roll out Pillsbury Crescent Dough Sheet slightly -- don't make it too thin.  Aim for a uniform thickness of approx. 1/8" throughout.  Cut sheets into approx. 3" squares -- you should get 15 squares per sheet.

FOR CUPS:  Spray mini-muffin tin with non-stick cooking spray.  Place each square of dough into the mini-muffin tin, forming a small cup.  Don't be too careful here -- edges and corners will likely overhang the cup, as shown in the photo below.  Once you have formed cups with the Pillsbury Crescent Dough, fill each cup with a heaping tablespoon of the filling.  

FOR BUNDLES:  Place a heaping tablespoon of filling in the center of each square of dough.  Form a bundle by pulling all four corners up into the center and pinching seams to seal.  Place bundles on a baking sheet.

Bake at 375* for 15-18 minutes until golden brown and bubbly.  Serve warm.

Parmesan and Artichoke Puffs recipe at my3monsters.com
Parmesan and Artichoke Puffs recipe at my3monsters.com
Look at that cheesy goodness!  

Dip Version:  Follow directions for the filling above.  Place filling in a small casserole dish and bake at 350 degrees for 20 minutes or until lightly browned and warmed throughout. 

Happy Holiday Baking, friends! 

Amy




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