Directions:
- 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.
- 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 a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese.
- Place on lightly greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 32.11 Kcal (134 kJ) | ||
| Calories from fat | 19.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 3% | |
|---|---|---|---|
| Cholesterol | 6.06mg | 2% | |
| Sodium | 40.05mg | 2% | |
| Potassium | 19.27mg | 0% | |
| Total Carbs | 1.38g | 0% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.76 Kcal (744 kJ) | ||
| Calories from fat | 107.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 3% | |
|---|---|---|---|
| Cholesterol | 33.53mg | 2% | |
| Sodium | 221.75mg | 2% | |
| Potassium | 106.68mg | 0% | |
| Total Carbs | 7.65g | 0% | |
| Sugars | 1.42g | 1% | |
| Dietary Fiber | 0.79g | 1% | |
| Protein | 9.29g | 3% | |
| Vitamin C | 37.2mg | 11% | |
| Iron | 9.7mg | 10% | |
| Calcium | 236mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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