PUFFY ITALIAN PASTRIES
Steps:
- Place rack in center of oven and heat to 400 degrees.
- Put oil and onion in a medium-size, nonstick frying pan over medium heat. Cook, stirring occasionally, for 2 minutes.
- Add tomato and garlic, and cook another 2 minutes, until tomatoes soften and some liquid has evaporated. Add the basil and tomato paste; cook another minute.
- Place tomato mixture in a bowl. Add the mozzarella cheese, 1/2 cup of Parmesan, salt and pepper, and stir to combine.
- Working with one package at a time, open sheets of puff pastry, if folded. On a lightly floured surface, roll each sheet slightly, into a shape about 10 inches square.
- Using a 2-inch round cookie cutter with sharp edges -- and not a glass -- cut out rounds of dough as close together as possible (each sheet should make about 20). Make a depression in the center of each round with knuckle or fingertip, leaving a rim of untouched dough.
- Place on 2 ungreased baking sheets. In each depression, place a heaping 1/2 teaspoon of the tomato mixture. Sprinkle edges of pastry with Parmesan cheese.
- Place one sheet in oven and bake for 12 minutes. Remove and repeat with remaining sheet.
- Remove pastries from sheets and allow sheets to cool.
- While first two sheets are baking, form and fill second package of dough. Do not place dough on hot cookie sheets, as the butter in the dough will melt.
- If baking ahead of time, reheat 3 minutes in 325-degree oven. If the pastries are frozen, bake for 14 minutes.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 0 grams
RICOTTA PUFFS
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
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.
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