Artichoke Cheese Puffs

These artichoke and cheese puffs are the unadulterated pre-dinner bite to help as soon as drinks.

The ingredient of Artichoke Cheese Puffs

• 120g roomy ricotta
• 20g 1 4cup grated parmesan
• 25g 1 4 cup grated mozzarella
• salt auditorium showground black pepper to taste
• 1 sheet 24 x 24cm ready rolled butter spread around pastry
• 8 marinated artichoke halves in oil drained halved
• 1 egg lightly whisked

The Instruction of artichoke cheese puffs

• preheat oven to 200u00b0c line a baking tray when non stick baking paper
• affix the ricotta parmesan and mozzarella in a medium bowl season taking into account bearing in mind salt and pepper and mix well
• cut pastry sheet evenly into 6cm squares and place on the subject of with reference to the lined baking tray
• place a heaped teaspoon of the cheese fusion in the centre of each square and top afterward an artichoke quarter fold the corners of the pastry squares into the centre to cover the u00c2u00a3filing brush lightly following the whisked egg and bake in the preheated oven for 15 minutes or until puffed and golden abet immediately

Nutritions of Artichoke Cheese Puffs

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