Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg, slightly beaten
2 1/2
cups shredded Parmesan cheese (10 oz)
8
oz chèvre (goat) cheese
4
oz (half of 8-oz package) cream cheese, softened
3
tablespoons whipping cream
1/2 teaspoon grated lemon peel
1
teaspoon fresh lemon juice
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon ground red pepper (cayenne)
1
can (14 oz) Progresso™ artichoke hearts, drained, patted dry
Chopped fresh parsley, if desired
Preparation
Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2-inch bone-shaped cookie cutter, cut out 15 bones from each crust; discard scraps. Place dough bones on ungreased large cookie sheet. Brush with egg. Sprinkle 1 cup of the Parmesan cheese in heaping teaspoonfuls over bones.
Bake 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to cooling rack; cool.
Set oven control to broil. In 1-quart microwavable casserole, mix goat cheese, cream cheese, whipping cream, remaining 1 1/2 cups Parmesan cheese, the lemon peel, lemon juice, salt and red pepper until blended. Stir in artichokes. Microwave uncovered on High 3 minutes, stirring halfway through. Broil with top about 6 inches from heat 3 minutes or until golden brown. Garnish with parsley. Serve warm with bone crisps.
