Ricotta Puffs Recipe
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Puff pastry makes it easy to prepare these flaky appetizers that ooze with creamy Italian ricotta cheese.
Ingredients
- 1 17-1/4-ounce package (2 sheets) frozen puff pastry, thawed
- 1/2 cup ricotta cheese
- 1/2 cup chopped roasted red sweet pepper
- 3 tablespoons grated Romano cheese
- 1 tablespoon snipped fresh parsley
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon ground black pepper
- Milk
- Grated Romano cheese
- Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each pastry sheet into nine 3-inch squares.
- For filling, in a medium bowl stir together the ricotta cheese, roasted red pepper, the 3 tablespoons Romano cheese, the parsley, oregano, and black pepper.
- Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto one-half of each pastry square. Fold the other half of the pastry over the filling, forming a rectangle. Seal edges by pressing with the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk; sprinkle with additional Romano cheese.
- Arrange pastry bundles on an ungreased baking sheet. Bake in a 400 degree F oven about 20 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes befor servings. Makes 18 puffs.
- Calories 137, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 137 mg, Carbohydrate 10 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 3%, Vitamin C 19%, Calcium 3%.
- Percent Daily Values are based on a 2,000 calorie diet
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3:19 AM
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Low Calorie
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