Shelly's Recipe

RICOTTA PUFFS

Category: Hot

1\2 cup ricotta cheese
1 tbsp snipped parsley
1\2 cup chopped roasted red pepper
1 tsp oregano
3 tbsp grated Romano cheese
1\2 tsp pepper
1 (17 1\2 oz) pkg. frozen puff pastry, thawed (2 sheets)
Grated Romano cheese
Milk

Unfold pastry on a lightly floured surface. Cut each puff pastry into nine 3 inch squares; set aside. For filling, in a medium bowl stir together ricotta cheese, sweet pepper, 3 tbsp Romano cheese, parsley, oregano, and pepper.

Moisten the edges of each pastry square with milk. Spoon about 2 tsp filling onto 1 side of each pastry square. Fold the other side over the filling. Seal, using the tines of a fork. Cut slits in the top of each pastry bundle. Brush with milk; sprinkle with additional Romano cheese.

Arrange pastry on a baking sheet. Bake at 400 for about 20 minutes or until golden. Cool on a wire rack 5 minutes before serving. Makes 18 pastries.

NOTE: I like to add crushed garlic, pepperoni bits, mozzarella bits, ANYTHING GOES!