From: Stephanie da Silva

PUFF PASTRY CALZONE WITH CHEVRE & ARTICHOKE HEARTS

Ingredients:
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1 pkg frozen pastry shells (6), defrosted
8 oz. Chevre cheese, crumbled or feta cheese
1/4 cup cut up onion slices
8 ounces marinated artichoke hearts, drained & chopped
2 Tablespoons sliced black olives
grated paremasan cheese

Instructions:
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Stack 3 pastry shells together & roll them out to measure 8" (this makes a big one you can do it like this & have people cut off a slice or make little ones).
Place pastry on a lightly greased cookie sheet.
When you defrost shells don't let them get too soft - just so they are still chilled.
Combine the next 4 ingredients & place in center of pastry leaving a 1" border along the edge. (you can also add some garlic to the mixture)
Roll out the remaining shells in the same fashion & place over the filling. Press & sel the edges with the tines of a fork. Scallop them in a decorative fashion. Pierce top with fork & brush tip with a little water & sprinkle with a little grated parmesan cheese.
You can either bake it now or put it in the fridge until the next day if need be.
Bake in a 400 oven for about 25 minutes or until top is a deep golden brown. place in a platter & cut into wedges to serve. Serves about 6.
If you assemble this in advance that's fine but don't bake it until just before serving.