Red Pepper Cheesy Puffs

“Great to serve at parties as a make-ahead hot finger food!”
READY IN:
25mins
SERVES:
1-8
UNITS:
US

Ingredients Nutrition

  • 2 sheets puff pastry, thawed
  • 34 cup finely diced roasted red peppers or 1 roasted red peppers or 1 capsicum
  • 1 cup shredded pizza cheese (or 3/4 cup shredded cheddar and 1/4 cup grated parmesan cheese)
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • 18 teaspoon chili powder
  • salt & pepper

Directions

  1. Combine diced red pepper, cheese(s), mayonnaise, parsley, chili Powder, salt and pepper.
  2. Cut puff pastry sheets in half.
  3. Spread mixture along the long edge of each pastry sheet, about 1cm from the edge.
  4. Roll pastry up from the long edge to form a long log, then cut into 5cm sections (like party sausage rolls).
  5. Store covered in fridge until ready to cook in the top of a pre-heated 200°C over on the top rack, until pastry is golden and cheese is melted (approx. 15 minutes).

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