Best Roasted Red Sweet Pepper Provolone And Ricotta Puffs Recipes

RICOTTA PUFFS

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.

ROASTED RED SWEET PEPPER, PROVOLONE AND RICOTTA PUFFS

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.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER TRIANGLES

Steps:

• Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.