Ricotta Puffs

• 1 package (17-1/4 ounces) frozen puff pastry, thawed
• 1/2 cup ricotta cheese
• 1/2 cup roasted sweet red peppers, drained and chopped
• 3 tablespoons grated Romano or Parmesan cheese, divided
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon pepper
• 1 teaspoon 2% milk

1. Preheat oven to 400u0b0. 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.
2. 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.
3. Place 2 in. apart on lightly greased
4. . Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

pastry, ricotta cheese, sweet red peppers, parmesan cheese, parsley, oregano, pepper, milk

Taken from www.tasteofhome.com/recipes/ricotta-puffs/ (may not work)