Savory Wraps Recipes
Puff Pastry Calzone
If you assemble this in advance, that's fine, but don't bake it until just before serving.
Yield: 6 servings
Ingredients
- 1 package (6) frozen pastry shells, defrosted
- 8 ounces Chevre cheese, crumbled, or feta cheese
- 1/4 cup cut up onion slices
- 8 ounces marinated artichoke hearts, drained and chopped
- 2 tablespoons sliced black olives
- Grated Parmesan cheese
Instructions
- Stack 3 pastry shells together and roll them out to measure 8 inches (this makes a big one; you can do it like this and have people cut off a slice or make little ones).
- Place pastry on a lightly greased cookie sheet.
- When you defrost shells don't let them get too soft - just so they are still chilled.
- Combine the next 4 ingredients and place in center of pastry leaving a 1-inch border along the edge. (You can also add some garlic to the mixture.)
- Roll out the remaining shells in the same fashion and place over the filling. Press and seal the edges with the tines of a fork. Scallop them in a decorative fashion. Pierce top with fork and brush tip with a little water and sprinkle with a little grated parmesan cheese.
- You can either bake it now or put it in the refrigerator until the next day if need be.
- Bake at 400 degrees F for about 25 minutes or until top is a deep golden
brown.
- Place on a platter, and cut into wedges to serve.
Attribution
Posted by Chyrel at Recipe Goldmine March 21 2002 at 09:30:08.