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Roasted Red Pepper Cheese Puffs

These are as pretty as they are delicious. I came up with this recipe one day when I was planning on making lasagna. Instead, I used some of the ingredients to create these tasty bites. —Kelly Williams, Forked River, New Jersey
  • Total Time
    Prep: 35 min. Bake: 20 min./batch
  • Makes
    32 appetizers


  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup chopped roasted sweet red pepper, patted dry
  • 1/4 cup shredded provolone cheese
  • 2 tablespoons chopped ripe olives
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 tablespoons grated Romano cheese, divided
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 teaspoon 2% milk


  • Preheat oven to 375°. For filling, mix first seven ingredients and 2 tablespoons Romano cheese. Unfold one pastry sheet; cut into 16 squares. Place 2 tablespoon filling on one half of each square. Brush edges of pastry with milk; fold over to form a rectangle. Seal edges with a fork; place 1 in. apart on a parchment paper-lined baking sheet. Repeat with second pastry sheet and remaining filling.
  • Cut slits in tops. Brush with milk; sprinkle with remaining Romano cheese. Bake until golden brown, 20-22 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts
1 appetizer: 91 calories, 5g fat (2g saturated fat), 3mg cholesterol, 92mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 2g protein.
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