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
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- 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 : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 140mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED RED PEPPER TRIANGLES
I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. -Amy Bell, Arlington, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 485mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
ROASTED RED SWEET PEPPER, PROVOLONE AND RICOTTA PUFFS
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! :)
Provided by Wildflour
Categories < 60 Mins
Time 40m
Yield 18 pastries
Number Of Ingredients 11
Steps:
- Unfold pastry sheets onto a lightly floured surface.
- Cut each sheet into nine 3" squares, set aside.
- For filling, stir together rest of ingredients, except last 2, in a medium bowl til combined.
- Place spoonfuls of filling onto one side of each square.
- Moisten the edges of each square with a little bit of milk, fold over and press edges with fork tines to seal.
- Cut slits in top of each pastry bundle.
- Brush each with milk and sprinkle with grated romano cheese.
- Place bundles onto parchment-lined cookie sheet(s).
- Bake in 400 degree oven about 20 minutes or til golden.
- Cool on wire rack for 5 minutes before serving. Serve warm.
- Makes 18 pastries.
Nutrition Facts : Calories 179.8, Fat 12.5, SaturatedFat 4, Cholesterol 7.4, Sodium 163.3, Carbohydrate 12.9, Fiber 0.5, Sugar 0.2, Protein 4
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