1 sheet puff pastry, thawed (from a 17.25-
oz.
box)
3/4 cup shredded Italian blend cheese
2/3 cup Ocean Mist artichoke heart wedges
1/4 cup tiny grape tomatoes, halved
2 tbsp. shredded Parmesan cheese
2 tbsp. quartered, pitted kalamata olives
1 1/2 tbsp. slivered Christopher Ranch
Roasted Garlic
2 tbsp. snipped fresh basil

Prep time: 15 minutes, Cook time: 20 minutes

Preheat oven to 400°F and line a baking sheet
with parchment paper. Unfold pastry and place on
parchment; roll or press to make slightly larger.
Fold edges in 1/4-inch, then fold in again to form
an edge. Top with Italian blend cheese, then
remaining ingredients except basil. Bake for 20
minutes; let cool slightly before cutting into small
pieces. Top with basil.

Makes 6 lunch servings or 12 appetizer servings.

Oyster Bay Sauvignon Blanc - Sauv Blancs aren't just great for asparagus, they also tame artichokes (and vinegar-based dressings, too!)

(based on lunch serving): 130 calories, 6 g protein, 6 g total fat (3 g sat., 0 g trans), 11 g carbohydrate, 2 g fiber, 1 g sugar, 10 mg cholesterol, 260 mg sodium, 2.7 points

1 sheet puff pastry (from a 17.25-oz. box),3/4 cup shredded Italian blend cheese,2/3 cup Ocean Mist artichoke heart wedges,1/4 cup tiny grape tomatoes,2 tbsp. shredded Parmesan cheese,2 tbsp. pitted kalamata olives,1 1/2 tbsp. slivered Christopher Ranch Roasted Garlic,2 tbsp. snipped fresh basil