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1. Preheat oven to 425 degree F. Combine the artichokes, bread crumbs, Parmesan, Jarlsberg, parsley, 1 of the eggs, garlic, salt, and pepper in a small bowl.
2. Between 2 sheets of lightly floured wax paper, roll the puff pastry 1/8-inch thick. Cut with a 3-inch round biscuit cutter into 48 circles. Beat the remaining egg and brush over circles. Refrigerate 10 minutes. Spoon 1 rounded teaspoon filling on each circle and fold dough over filling then press edges to seal.
3. Brush tops of crescents with beaten egg and transfer to an ungreased cookie sheet. Bake about 15 minutes or until puffed and browned. Serve hot. Makes 48 crescents.