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Heat oven to 400°F. Line large cookie sheet with
foil or cooking parchment paper; lightly spray
foil or paper with cooking spray. In medium bowl,
mix all ingredients except pastry and half-and-
half.
On lightly floured surface, roll 1 sheet of pastry
into 12x9-inch rectangle, trimming edges if
necessary. Cut into twelve 3-inch squares.
Place 1 tablespoon artichoke mixture on each
square. Lightly brush edges with half-and-half.
Fold pastry over filling to make triangles. Crimp
edges with fork to seal. Place on cookie sheet.
Repeat with remaining pastry and artichoke
mixture. Brush tops of triangles with half-and-
half. Refrigerate 20 minutes.
Bake 20 to 25 minutes or until golden brown. Serve
warm.
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