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Bone Crisps With Artichoke Spread

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Bone Crisps With Artichoke Spread
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 30
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This is a perfect appetizer for Halloween - serve these cheesy bone crisps with artichoke spread made using Pillsbury® pie crusts and Progresso® artichoke hearts.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, slightly beaten
2 1/2
cups shredded Parmesan cheese (10 oz)
8
oz chèvre (goat) cheese
4
oz (half of 8-oz package) cream cheese, softened
3
tablespoons whipping cream
1/2 teaspoon grated lemon peel
1
teaspoon fresh lemon juice
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon ground red pepper (cayenne)
1
can (14 oz) Progresso™ artichoke hearts, drained, patted dry
Chopped fresh parsley, if desired

Directions

  • 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2-inch bone-shaped cookie cutter, cut out 15 bones from each crust; discard scraps. Place dough bones on ungreased large cookie sheet. Brush with egg. Sprinkle 1 cup of the Parmesan cheese in heaping teaspoonfuls over bones.
  • 2 Bake 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to cooling rack; cool.
  • 3 Set oven control to broil. In 1-quart microwavable casserole, mix goat cheese, cream cheese, whipping cream, remaining 1 1/2 cups Parmesan cheese, the lemon peel, lemon juice, salt and red pepper until blended. Stir in artichokes. Microwave uncovered on High 3 minutes, stirring halfway through. Broil with top about 6 inches from heat 3 minutes or until golden brown. Garnish with parsley. Serve warm with bone crisps.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
216
Daily Value
Total Fat
15g
0%
(
Saturated Fat
7g
0%
)
Sodium
650mg
0%
Total Carbohydrate
8g
0%
(
Dietary Fiber
0g
0%
)
Protein
13g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Lean Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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