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Artichoke and Sun-Dried Tomato Cheesecakes


Artichoke and Sun-Dried Tomato Cheesecakes Recipe

Ingredients:
  • 1 (9.5 ounce) package Pepperidge Farm® Puff Pastry Shells
  • 1 (3 ounce) package cream cheese, softened
  • 1 egg yolk
  • 2 tablespoons grated Parmesan cheese
  • 1/3 cup finely chopped artichoke heart
  • 1 tablespoon minced sun-dried tomatoes
  • 1 tablespoon minced parsley
  • Cracked black pepper to taste
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/24 of a recipe
Amount Per Serving
Calories 63
Total Fat 4.6g
Saturated Fat 1.8g
Cholesterol 13mg
Sodium 85mg
Total Carbohydrate 4.2g
Dietary Fiber 0.3g
Sugars 0.5g
Protein 1.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

35.9868594384


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