Since becoming an innkeeper, I’ve been on a fast learning curve. In my previous life, I never made any sort of fancy appetizers. With special events at the inn, such as bridal showers, appetizers are becoming a specialty. Puff pastry is my friend, and a freezer staple. Really expert chefs probably make their own puff pastry, but not me. In fact, I wouldn’t be surprised if Deb or Yvonne of the Eight Broads make their own.
INGREDIENTS
1 package (17 1/4 ounces) frozen puff pastry, thawed
1/2 cup ricotta cheese
1 sweet red pepper, sliced for roasting
olive oil to coat baking sheet
3 tablespoons grated Romano or Parmesan cheese, divided
1 tablespoon minced fresh parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
1/2 teaspoon pepper
1 teaspoon milk
DIRECTIONS
1. Lightly coat baking sheet with olive oil. Toss bell pepper strips in the oil to coat. Place under broiler for approximately 5 minutes, until peppers are lightly charred. Remove from oven. Cool. Dice roasted peppers, drain if necessary.
2. Unfold puff pastry; cut each sheet into nine squares. 
3. In a small bowl, combine the ricotta, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper.
4. 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 remainng Romano cheese.
5. Place on parchment lined baking sheets. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.
Yield: 18 puffs
Lookout Point Lakeside Inn