• Heat the oven to 400°F.
• Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl. Stir in the artichokes, red pepper and parsley.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Repeat with the remaining pastry sheet.
• Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims. Sprinkle with the remaining Parmesan cheese.
• Bake for 20 minutes or until the pastries are golden brown and the cheese is melted. Let the pastries cool on the baking sheets on wire racks for 5 minutes. Cut each pastry into 20 pieces.
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