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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large oval cocotte — whole leg of lamb, big batch braises
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large oval cocotte — whole leg of lamb, big batch braises
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Heat the oven to 400F Line 2 baking sheets with parchment paper or spray with vegetable cooking spray. Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry. Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm. TIP: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.