Prep Time: 50 min
Total Time: 1 hour 25 min
Makes: 24 servings

1 can (14 to 16 oz) artichoke hearts, well drained and chopped
1/2 cup mayonnaise
1/4 cup shredded Swiss cheese (1 oz)
1/4 cup freshly grated Parmesan cheese
1 clove garlic, finely chopped
1/8 tsp. freshly cracked pepper
1 package (17.3 oz) frozen puff pastry, thawed
2 Tbsp. half-and-half

1. Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper. Lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half.
2. On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
3. Place 1 Tbsp. artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
4. Bake 20 to 25 minutes or until golden brown. Serve warm.

You can assemble these appetizers, freeze them on a cookie sheet, then store in an airtight container. Bake as directed.