Roasted Red Sweet Pepper, Provolone and Ricotta Puffs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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I love these appetizers TOO much!! They're simple, but soooo delicious!! You can play with the recipe too, adding in other ingredients that are your own personal favorites! :) Ingredients:
1 (17 1/4 ounce) package frozen puff pastry, 2 sheets thawed |
3/4 cup ricotta cheese |
1/2 cup chopped roasted red pepper |
1/4 cup provolone cheese, shredded |
2 tablespoons chopped ripe olives |
3 -4 tablespoons grated romano cheese, to taste |
1 tablespoon snipped parsley |
1 teaspoon dried oregano, crushed |
1/4-1/2 teaspoon pepper, to taste |
milk |
grated romano cheese |
Directions:
1. Unfold pastry sheets onto a lightly floured surface.
2. Cut each sheet into nine 3 squares, set aside.
3. For filling, stir together rest of ingredients, except last 2, in a medium bowl til combined.
4. Place spoonfuls of filling onto one side of each square.
5. Moisten the edges of each square with a little bit of milk, fold over and press edges with fork tines to seal.
6. Cut slits in top of each pastry bundle.
7. Brush each with milk and sprinkle with grated romano cheese.
8. Place bundles onto parchment-lined cookie sheet(s).
9. Bake in 400 degree oven about 20 minutes or til golden.
10. Cool on wire rack for 5 minutes before serving. Serve warm.
11. Makes 18 pastries.
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