1 box (450g) frozen puff pastry (2 sheets)
8oz brick cream cheese
1 c grated mozzarella
1 c grated parmesan
1 can (14oz) artichoke hearts (drained & chopped)
1/2 c diced, roasted sweet red pepper
1/4 c fresh parsley, chopped
Preheat oven to 400F. Mix filling ingedients together. Unroll one sheet of puff pastry, spread filling over top.Top with second sheet of unrolled puff pastry and crimp edges with a fork. Bake for 20 min or until golden brown.Serve wwarm or at room temp.
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