Mediterranean Puffs

Heat oven to 400. In a small bowl, cover tomatoes w warm water and rehydrate for 10 min. Remove and pat dry with paper towels. Add to food processor w artichokes, olives, Parmesan and pepper. Pulse to combine until finely chopped. Gently roll out one pastry sheet on parchment paper. Spread half the mix evenly on top. Fold the short ends of the dough over about 2 inches. Fold each side again until the edges almost touch. Fold one more time, bringing one side on tip of the other and press lightly with the rolling pin. Repeat w second sheet. Cover both with plastic wrap and refrig 30 min. Beat 1 egg w 1 T water in a small bowl. Remove pastries from refrig and brush w egg mix. Slice each roll into 20pieces (thin is better) and divide among four parchment paper lined baking sheets, leaving a 2 inch space between each puff. Bake 12-15 min or until golden

Artichoke 10oz frozen, thawed
Cheese, Parmesan1c shredded
Olives1c pitted Kalamata
Puff Pastry 2sheets (17.3 oz box), thawed
Tomatoes, Sun-dried 3oz