Puff pastry calzone
Instructions:
- 1 package frozen pastry shells (6), 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
- 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 fridge until the next day if need be.
- Bake in a 400 degree F oven for about 25 minutes or until top is a deep golden brown. place in a platter and cut into wedges to serve.
- If you assemble this in advance, that\'s fine, but don\'t bake it until just before serving.