Roasted Red Pepper and Ricotta in Puff Pastry
Created by twinsmom on December 15, 2013
- Servings: 18
- Prep Time: 25m
- Cook Time: 15m
- Recipe #11546
Ingredients
- 1 package (17 1/4 ounces) frozen puff pastry (thawed)
- 1 cup ricotta cheese (heaping cup, full fat)
- 1/2 cup roasted sweet red peppers, drained and chopped (you could use more if you wanted to)
- 4 tablespoons Parmesan cheese (more for sprinkling over the tops)
- Garlic powder (small pinch)
- 1 tablespoon fresh parsley, minced
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- Whole milk
How to Make
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Step 1: Unfold puff pastry; cut each sheet into nine squares.
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Step 2: In a small bowl, combine the ricotta cheese, red peppers, 4 tablespoons Parmesan cheese, pinch garlic powder, parsley, oregano and pepper.
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Step 3: Brush pastry edges with milk.
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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.
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Step 5: Sprinkle tops with some Parmesan cheese.
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Step 6: Place on lightly greased baking sheets.
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Step 7: Bake in a preheated 400° oven for 15-20 minutes or until golden brown.
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Step 8: Remove to a wire rack. Serve warm. Refrigerate leftovers.
Nutritional Facts
- 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