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Ricotta Puffs

Yield: 18 puffs
Prep 30 mins Bake 20 mins
Ricotta Puffs
  • 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

1. Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each pastry sheet into nine 3-inch squares.

2. 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.

3. 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.

4. Arrange pastry bundles on an un-greased or parchment-lined 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 before servings. Makes 18 puffs.

Nutrition Facts (Ricotta Puffs)
  • cal. (kcal) 137,
  • Fat, total (g) 10,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • fiber (g) 0,
  • pro. (g) 3,
  • vit. A (RE) 31,
  • vit. C (mg) 11,
  • sodium (mg) 137,
  • calcium (mg) 30,
  • Percent Daily Values are based on a 2,000 calorie diet

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