1 pound puff pastry sheets, thawed
1 ½ cups Spinach Artichoke Dip (homemade or store-bought)
2 Tablespoons grated parmesan cheese
Preheat oven to 400° F.
Line two baking sheets with parchment paper.
Cut puff pastry sheets into 2.5 inch squares. Cut ¼ to ⅓ inch along the inside of each square, leaving two opposite corners uncut. Fold outer sides across each other and down over to the opposite corners to form a shell.
Place each pastry shell on the lined baking sheet, and fill with a teaspoon of the dip. Space the pastries apart to allow room for “puffing.” Sprinkle each pastry with parmesan cheese and bake for 12 to 15 minutes, or until a deep golden brown. Enjoy!