Roasted Red Sweet Pepper Provolone And Ricotta Puffs Recipes

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RICOTTA PUFFS



Ricotta Puffs image

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

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

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



Roasted Red Pepper Triangles image

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

2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 cups finely diced fully cooked ham
1 cup shredded Swiss cheese
1 package (3 ounces) sliced pepperoni, chopped
8 slices provolone cheese
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
4 large eggs
1/4 cup grated Parmesan cheese
1 tablespoon Italian salad dressing mix

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



Roasted Red Sweet Pepper, Provolone and Ricotta Puffs image

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

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

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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