Roasted Red Sweet Pepper Provolone and Ricotta Puffs
Indulge in the savory elegance of Roasted Red Sweet Pepper Provolone and Ricotta Puffs, a delightful appetizer perfect for any occasion. These flaky, golden puff pastry bites are filled with a rich and creamy mixture of ricotta and provolone cheese, accented by the smoky sweetness of roasted red peppers and the vibrant freshness of basil. The easy-to-make filling is encased in buttery pastry squares, crimped to perfection, and baked to a crispy, golden brown. Finished with an egg wash for an irresistible sheen, these puffs are the ultimate crowd-pleaser, ideal for parties, brunches, or as a sophisticated snack. Serve them warm or at room temperature for a fuss-free yet flavor-packed treat that’s sure to impress. Keywords: roasted red sweet pepper puffs, ricotta appetizers, puff pastry recipes, provolone cheese snacks.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Roasted red sweet peppers
- 1 cup Ricotta cheese
- 1 cup Provolone cheese
- 2 sheets Puff pastry sheets
- 1 piece Egg
- 1 tablespoon Water
- 1 teaspoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 leaves Fresh basil leaves
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the roasted red sweet peppers dry with a paper towel, then dice them into small pieces.
In a medium-sized bowl, mix together the ricotta cheese, provolone cheese, diced peppers, olive oil, salt, black pepper, and chopped basil leaves. Stir until well combined and set aside.
Lightly flour your work surface and roll out the puff pastry sheets until they are slightly thinner and even in texture. Cut each sheet into 9 equal squares, making 18 squares in total.
Place about 1 tablespoon of the cheese and red pepper filling in the center of each puff pastry square.
In a small bowl, beat the egg with water to create an egg wash.
Brush the edges of the pastry squares lightly with the egg wash. Fold each square into a triangle, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
Transfer the filled puffs onto the prepared baking sheet, leaving about 1 inch of space between each puff.
Brush the tops of the puffs with the remaining egg wash for a golden and shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crispy.
Remove from the oven and let cool slightly before serving. Enjoy these delicious bites warm or at room temperature!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
