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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. Field editor Maria Regakis from Somerville, Massachusetts shares the recipe. Ingredients:
1 package (17-1/4 ounces) frozen puff pastry, thawed |
1/2 cup ricotta cheese |
1/2 cup roasted sweet red peppers, drained and chopped |
3 tablespoons grated romano or parmesan cheese, divided |
1 tablespoon minced fresh parsley |
1 teaspoon dried oregano, crushed |
1/2 teaspoon pepper |
1 teaspoon whole milk |
Directions:
1. Unfold puff pastry; cut each sheet into nine squares. In a small bowl, combine the ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper.
2. Brush pastry edges with milk; place 2 rounded teaspoons of cheese mixture in the center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese.
3. Place on lightly greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.
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