Artichoke Triangles

Love artichoke dip? Try these puff-pastry artichoke triangles, which fold the popular appetizer’s creamy garlic goodness into a delicious little package.

Artichoke Triangles

BettyCrockerRecipe by BettyCrocker

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50 minutes

1 hour 25 minutes

24 servings

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Nutrition Info

  • 1 Appetizer
  • 170
  • 12g
    (Saturated Fat 4g, Trans Fat 1g)
  • 30mg
  • 150mg
  • 11g
    (Dietary Fiber 1g, Sugars 0g)
  • 3g
  • Percent Daily Value*
  • 0%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    Bake 22 to 27 minutes.

  • Kitchen Tip

    You can assemble these appetizers, freeze them on a cookie sheet, then store in an airtight container. Bake as directed.

Ingredients

  • 1  can (14 to 16 oz) artichoke hearts, well drained and chopped
  • 1/2  cup mayonnaise or salad dressing
  • 1/4  cup shredded Swiss cheese (1 oz)
  • 1/4  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

Directions

  1. 1Heat oven to 400°F. Line large cookie sheet with 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. 2On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
  3. 3Place 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. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
  4. 4Bake 20 to 25 minutes or until golden brown. Serve warm.

Categories: Course, Appetizers, Hot Appetizers

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