Ricotta Puffs

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

Directions

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 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.

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