Italian Purse Appetizer

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Italian Purse Appetizer at home. This recipe makes 9 servings with 223 calories, 6g of protein, and 16g of fat each. For 65 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, shredded cheese, puff pastry, and a few other things to make it today. This recipe from Lady Behind the Curtain has 26846 fans. It works well as a very affordable hor d'oeuvre. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is solid. Similar recipes are Italian Bread Appetizer, Italian Sausage Appetizer Bread, and Crispy Italian Cauliflower Poppers Appetizer.

Servings: 9

Preparation duration: 35 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees.Prepare cookie sheet with parchment paper or spray with non stick cooking spray.Prep all your ingredients before cutting your dough. Once the red pepper is chopped place on paper towels to drain, pat dry. Shred the cheese and set aside. Make egg wash using the egg and 1 tablespoon of cold water mix with fork and set aside.Thaw puff pastry according to the box. The pastry is folded in thirds use that as your guideline to cut 3 long strips.Cut into 9 equal squares. On a lightly floured surface roll dough to a 4x4 piece.Place pesto and spread around the square.Add chopped roasted red pepper and cheese.Brush the egg wash on the edges. Pull all four corners together and twist dough, then pinch the sides together.Brush the outside with more egg wash, place on prepared cookie sheet. Sprinkle with salt and pepper. Bake for 20 minutes. Serve hot or at room temperature.

 

Step by step:

1. Preheat oven to 400 degrees.Prepare cookie sheet with parchment paper or spray with non stick cooking spray.Prep all your ingredients before cutting your dough. Once the red pepper is chopped place on paper towels to drain, pat dry. Shred the cheese and set aside. Make egg wash using the egg and 1 tablespoon of cold water mix with fork and set aside.Thaw puff pastry according to the box. The pastry is folded in thirds use that as your guideline to cut 3 long strips.

2. Cut into 9 equal squares. On a lightly floured surface roll dough to a 4x4 piece.

3. Place pesto and spread around the square.

4. Add chopped roasted red pepper and cheese.

5. Brush the egg wash on the edges. Pull all four corners together and twist dough, then pinch the sides together.

6. Brush the outside with more egg wash, place on prepared cookie sheet. Sprinkle with salt and pepper.

7. Bake for 20 minutes.

8. Serve hot or at room temperature.

Nutrition Information:

covered percent of daily need