Roasted Red Sweet Pepper, Provolone and Ricotta Puffs

READY IN: 40mins
Recipe by Wildflour

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! :)

Top Review by CulinaryExplorer

I made these in puff pastry shells since I had them on hand, and so I don't know if they turned out quite like they should. I also thought the shells would be much bigger than they were so each one didn't hold much filling which sorta threw me off. But anyway... they tasted great! The filling was very good and I think would have been even better if I had been able to cook them a bit longer to really get melted well but since they were so small I didn't want them to burn. I used parmesan instead of romano since that is what I had and the rest I made as stated. Thanks for a great appetizer! I have to say that they did look cute though in the shells at least!

Ingredients Nutrition


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

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