ROASTED RED SWEET PEPPER, PROVOLONE AND RICOTTA PUFFS
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! :)
Provided by Wildflour
Categories < 60 Mins
Time 40m
Yield 18 pastries
Number Of Ingredients 11
Steps:
- Unfold pastry sheets onto a lightly floured surface.
- Cut each sheet into nine 3" squares, set aside.
- For filling, stir together rest of ingredients, except last 2, in a medium bowl til combined.
- Place spoonfuls of filling onto one side of each square.
- Moisten the edges of each square with a little bit of milk, fold over and press edges with fork tines to seal.
- Cut slits in top of each pastry bundle.
- Brush each with milk and sprinkle with grated romano cheese.
- Place bundles onto parchment-lined cookie sheet(s).
- Bake in 400 degree oven about 20 minutes or til golden.
- Cool on wire rack for 5 minutes before serving. Serve warm.
- Makes 18 pastries.
Nutrition Facts : Calories 179.8, Fat 12.5, SaturatedFat 4, Cholesterol 7.4, Sodium 163.3, Carbohydrate 12.9, Fiber 0.5, Sugar 0.2, Protein 4
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS
Provided by Jill Silverman Hough
Categories Cheese Mushroom Pepper Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
- Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
BEEF & RED PEPPER BURGERS
Pack your patties with extra vegetables - carrot and roasted pepper - to boost flavour and up your veggie intake
Provided by Georgina Fuggle
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.
- Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.
- Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.
Nutrition Facts : Calories 199 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
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