Best Roasted Red Pepper Cheese Puffs Recipes

RICOTTA PUFFS

Ricotta Puffs image

Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

Ingredients

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 2% milk

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper., Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in 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 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 140mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CHEESE PUFFS

Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

Ingredients

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

ROASTED RED SWEET PEPPER, PROVOLONE AND RICOTTA PUFFS

Roasted Red Sweet Pepper, Provolone and Ricotta Puffs image

I love these appetizers TOO much!! They're simple, but soooo delicious!! You can play with the recipe too, adding in other ingredients that are your own personal favorites! :)

Provided by Wildflour

Categories < 60 Mins

Time 40m

Yield 18 pastries

Number Of Ingredients 11

Ingredients

1 (17 1/4 ounce) package frozen puff pastry, 2 sheets thawed
3/4 cup ricotta cheese
1/2 cup chopped roasted red pepper
1/4 cup provolone cheese, shredded
2 tablespoons chopped ripe olives
3 -4 tablespoons grated romano cheese, to taste
1 tablespoon snipped parsley
1 teaspoon dried oregano, crushed
1/4-1/2 teaspoon pepper, to taste
milk
grated romano cheese

Steps:

Unfold pastry sheets onto a lightly floured surface.
Cut each sheet into nine 3" squares, set aside.
For filling, stir together rest of ingredients, except last 2, in a medium bowl til combined.
Place spoonfuls of filling onto one side of each square.
Moisten the edges of each square with a little bit of milk, fold over and press edges with fork tines to seal.
Cut slits in top of each pastry bundle.
Brush each with milk and sprinkle with grated romano cheese.
Place bundles onto parchment-lined cookie sheet(s).
Bake in 400 degree oven about 20 minutes or til golden.
Cool on wire rack for 5 minutes before serving. Serve warm.
Makes 18 pastries.

Nutrition Facts : Calories 179.8, Fat 12.5, SaturatedFat 4, Cholesterol 7.4, Sodium 163.3, Carbohydrate 12.9, Fiber 0.5, Sugar 0.2, Protein 4

RICOTTA PUFFS

Ricotta puffs image

Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor,while parsley and oregano add a little spart. A taste of home recipe.

Provided by Debra Russell

Categories Cheese Appetizers

Time 35m

Number Of Ingredients 8

Ingredients

1 pkg (17-1/4 ounces) frozen puff pastry,thawed
1/2 c ricotta cheese
1/2 c roasted sweet red peppers,drained and chopped
3 Tbsp grated romano or parmesan cheese,divided
1 Tbsp parsley
1 tsp dried oregano,crushed
1/2 tsp pepper
1 tsp whole milk

Steps:

1. 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.
2. 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 fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese.
3. Place on lightly greased baking sheets.Bake at 400 for 15 to 20 minutes or until golden brown. Remove to a wire rack. Serve warm. Refrigerate leftovers.