Roasted Red Pepper and Ricotta in Puff Pastry
Recipe: #11546
December 15, 2013
"I made these quite a while back and just made them again lately"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (52.7 g)
- Calories 181.2
- Total Fat - 12.2 g
- Saturated Fat - 3.8 g
- Cholesterol - 5.9 mg
- Sodium - 148 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 0.5 g
- Sugars - 1 g
- Protein - 4.6 g
- Calcium - 91 mg
- Iron - 0.8 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Unfold puff pastry; cut each sheet into nine squares.
Step 2
In a small bowl, combine the ricotta cheese, red peppers, 4 tablespoons Parmesan cheese, pinch garlic powder, parsley, oregano and pepper.
Step 3
Brush pastry edges with milk.
Step 4
Spoon about 1 tablespoon of the 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, then brush tops with milk.
Step 5
Sprinkle tops with some Parmesan cheese.
Step 6
Place on lightly greased baking sheets.
Step 7
Bake in a preheated 400° oven for 15-20 minutes or until golden brown.
Step 8
Remove to a wire rack. Serve warm. Refrigerate leftovers.
Tips
No special items needed.
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