To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close hood. Select BAKE, set temperature to 350°F, and set time to 15 minutes. Press the dial to begin preheating (preheating will take approximately 3 minutes).
Step 2
While unit is preheating, place cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, artichoke hearts, spinach, salt, and pepper in a medium bowl, and mix until thoroughly combined.
Step 3
Unfold 2 sheets of puff pastry into a large square. Use a rolling pin to roll into a 10″x12″ rectangle. Cut the pastry into thirds vertically and then in half once horizontally. You should have 6 pieces. Repeat with second sheet of puff pastry.
Step 4
Spoon 2 tablespoons of the spinach artichoke mixture onto the center of 3 pastry squares. Brush the beaten egg around the edges. Then top with the remaining empty pastry squares. Press down along the edges to release any air. Use a fork to press down along the edges to seal and create a pattern. Gently press down center of pastry to flatten and evenly distribute filling.
Step 5
Brush the top of the pastries with remaining beaten egg and sprinkle with Italian seasoning and salt.
Step 6
Repeat steps 4 and 5 with the remaining 2 sheets of puff pastry and filling.
Step 7
When unit beeps to signify it has preheated, open hood and place 5 pastries on the grill grate. Close hood to begin cooking. Repeat with remaining pastries.
Step 8
When cooking is complete, remove pastries and serve warm.
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close hood. Select BAKE, set temperature to 350°F, and set time to 15 minutes. Press the dial to begin preheating (preheating will take approximately 3 minutes).
While unit is preheating, place cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, artichoke hearts, spinach, salt, and pepper in a medium bowl, and mix until thoroughly combined.
Unfold 2 sheets of puff pastry into a large square. Use a rolling pin to roll into a 10″x12″ rectangle. Cut the pastry into thirds vertically and then in half once horizontally. You should have 6 pieces. Repeat with second sheet of puff pastry.
Spoon 2 tablespoons of the spinach artichoke mixture onto the center of 3 pastry squares. Brush the beaten egg around the edges. Then top with the remaining empty pastry squares. Press down along the edges to release any air. Use a fork to press down along the edges to seal and create a pattern. Gently press down center of pastry to flatten and evenly distribute filling.
When unit beeps to signify it has preheated, open hood and place 5 pastries on the grill grate. Close hood to begin cooking. Repeat with remaining pastries.
