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Ricotta Puffs

 Ricotta Puffs
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. Field editor Maria Regakis from Somerville, Massachusetts shares the recipe.
18 ServingsPrep: 20 min. Bake: 15 min.


  • 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 whole milk


  • Unfold puff pastry; cut each sheet into nine squares. In a small
  • bowl, combine the ricotta cheese, red peppers, 2 tablespoons Romano
  • cheese, parsley, oregano and pepper.
  • Brush pastry edges with milk; place 2 rounded teaspoons of cheese
  • mixture in the 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 on lightly greased baking sheets. Bake at 400° for 15-20
  • minutes or until golden brown. Remove to a wire rack. Serve warm.
  • Refrigerate leftovers. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 150 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 140 mg sodium,

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Ricotta Puffs (continued)

Nutritional Facts: 16 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.