Spinach, Crab & Artichoke Mini Tarts - Pepperidge Farm

Ingredients

• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup frozen spinach, thawed and well drained
• 0.333 cup well drained chopped canned artichoke hearts
• 0.333 cup lump crabmeat, well drained
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 3 tablespoons Japanese bread crumbs(panko)
• 1.5 tablespoons finely grated parmigiano-reggiano cheeseor Parmesan cheese
• 1.5 teaspoons extra-virgin olive oil
• 12 small sprigs fresh parsley