Ricotta Puffs
2016-07-18- Cuisine: American, Italian
- Course: Appetizer
- Skill Level: Easy
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- Yield: 18 pastries
- Servings: 18
- Prep Time: 40m
- Cook Time: 20m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
150 -
Total Fat
8 g -
Saturated Fat
2 g -
Cholesterol
4 mg -
Sodium
140 mg -
Total Carbs
16 g -
Fiber
2 g -
Sugars
1 g -
Protein
3 g
Ingredients
- 1 package (17 ounces) frozen puff pastry, thawed
- 1/2 cup ricotta cheese
- 1/2 cup roasted red peppers, drained and chopped. If you can't find the jarred variety you can roast a red pepper on the stovetop, cool, peel and chop.
- 3 tablespoons grated Romano or Parmesan cheese, divided
- 1 tablespoon parsley
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1 teaspoon milk
Method
Step 1
Cut each pastry sheet into 9 sections. Mix ricotta, peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper. Brush pastry edges of pastry with milk. Place 2 rounded teaspoons of mixture in center of each square. Fold edges of pastry around filling, forming a rectangle. Seal edges with fork. Cut slits in pastry. Brush with milk. Sprinkle with remaining cheese.
Step 2
Place on lightly greased baking sheets. Bake at 400° for 15-20 minutes. Serve warm. Refrigerate leftovers.