3/4 c. chopped frozen artichoke hearts, thawed
1/3 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. shredded Jarlsberg cheese
1/4 c. chopped parsley
2 eggs
1 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. ground red pepper
2 pkg. frozen puff pastry, thawed

Combine artichokes, bread crumbs, cheeses, parsley, 1 egg, garlic, salt and pepper. Preheat oven to 425 degrees. Roll puff pastry 1/8 inch on floured wax paper. Cut with 3 inch cutter into 48 circles. Beat remaining egg and brush over circles. Refrigerate 10 minutes.

Place 1 rounded teaspoon filling on each and fold dough over filling; press edges. Brush again with egg. Bake on ungreased cookie sheet until puffed and browned, about 15 minutes. You can freeze up to 1 month, and reheat in preheated 400 degree oven about 15 minutes. Makes 4 dozen.