- 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
- Bake, cool and remove the 'tops' of the pastry shells according to the package directions. Reduce the oven temperature to 350 degrees F.
- Stir the remaining ingredients in a medium bowl.
- Spoon 1 teaspoon of the artichoke mixture into each pastry shell. Place the filled shells onto a baking sheet. Bake for 5 minutes or until the filling is hot.