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Ricotta Puffs

Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1-1/2 dozen

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 2% milk

Directions

  • Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper.
  • Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in 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.
  • Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 puff: 150 calories, 8g fat (2g saturated fat), 4mg cholesterol, 140mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 3g protein.
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