Venetian Crowns Recipe
Ingredients
| 2 (6-oz.) jars marinated artichoke crowns or bottoms, drained | ||
| Egg | 1 , beaten | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| 10 slices pepperoni sausage | ||
| 2 tablespoons fine dry breadcrumbs | ||
| Stuffed olives | 10 , sliced | |
Directions
Preheat oven to 325°F (165°C).
Grease a 13" x 9" baking dish.
Arrange artichoke crowns or bottoms over bottom of dish.
In a small bowl, combine egg, Parmesan cheese and ricotta cheese.
Finely chop pepperoni slices; add to cheese mixture.
Spoon into centers of artichoke crowns or bottoms.
Sprinkle with breadcrumbs.
Bake 20 minutes in preheated oven until cheeses melt.
Garnish with olive slices.
Grease a 13" x 9" baking dish.
Arrange artichoke crowns or bottoms over bottom of dish.
In a small bowl, combine egg, Parmesan cheese and ricotta cheese.
Finely chop pepperoni slices; add to cheese mixture.
Spoon into centers of artichoke crowns or bottoms.
Sprinkle with breadcrumbs.
Bake 20 minutes in preheated oven until cheeses melt.
Garnish with olive slices.
Chef
