Products in this weekly ad
- 2 TBSP. OLIVE OIL, PLUS MORE FOR GARNISH - PARMESAN CHEESE, FOR GARNISH -1 GARLIC CLOVE, MINCED - FRESH BASIL, FOR GARNISH - 1 SMALL YELLOW ONION, FINELY DICED - HONEY, FOR GARNISH - 1 CAN ROLAND® QUARTERED ARTICHOKE HEARTS, DRAINED _- RED PEPPER FLAKES, FOR GARNISH 1/2 TSP. SALT + FLAKY SALT, FOR GARNISH + 1 (8X10) SHEET FROZEN PUFF PASTRY, THAWED - 1 EGG, BEATEN - 1/2 CUP ROLAND® BASIL PESTO, DIVIDED + 1/3 CUP RICOTTA 1. PREHEAT THE OVEN TO 400 DEGREES F. LINE A HALF SHEET TRAY WITH PARCHMENT AND SET IT ASIDE 2. IN A LARGE SAUTE PAN OVER MEDIUM HEAT, ADD 2 TABLESPOONS OF OLIVE OIL. TO THE PAN ADD THE ONION AND GARLIC. SAUTE UNTIL TRANSLUCENT ABOUT 3 MINUTES. 3. ADD IN DRAINED ARTICHOKES AND % TSP SALT, MIX TO COMBINE, AND SET ASIDE TO COOL 4. UNROLL 1 SHEET OF THAWED PUFF PASTRY ONTO THE PARCHMENT-LINED SHEET TRAY 5. BEAT ONE EGG AND BRUSH THE WHOLE PUFF PASTRY SHEET 6. TAKE A FORK AND CREATE A %-INCH BORDER DOCKING THE CENTER AS WELL 7. TAKE Y% CUP OF THE PESTO AND SPREAD IT EVENLY WITHIN THE CENTER OF THE PUFF PASTRY, LEAVING THE BORDER PLAIN ONLY BRUSHED WITH THE EGG 8. ARRANGE THE COOLED ARTICHOKE MIXTURE OVER THE PESTO AND DOLLOP THE RICOTTA ON TOP 9. BAKE UNTIL GOLDEN BROWN, ABOUT 18-20 MINUTES 10. GARNISH WITH PARMESAN, FRESH BASIL, HONEY, RED PEPPER FLAKES AND FLAKY SALT. DRIZZLE WITH REMAINING PESTO AND OLIVE OIL AReiCHOKE Hearts {i ‘ae $1.89 (Tn by $1.99 $3.99 - Gulden Mustard pol am Volcano © Roland Spicy Brown ; Organic “ Artichoke Hearts or Dijon Stone Juice Burst Selected Varieties Ground Selected Varieties 13.75 07. 12 02. 6.7 02. FAMILY SIZE ee aH Bed 2/$6 $5.49 On the Cheez-it Border Chips Family Size Selected Varieties, 8-117. Selected Varieties, 12-21 02.
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