Bone Crisps With Artichoke Spread

This is a perfect appetizer for Halloween - serve these cheesy bone crisps with artichoke spread made using Pillsbury® pie crusts and Progresso® artichoke hearts.

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Servings 30

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ingredients 12
Prep Time 30 min
Total Time 50 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, 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

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Directions

1 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.
2 Bake 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to cooling rack; cool.
3 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.