Ingredients
12
12 servings
- •1 cup ricotta cheese
- •½ cup fresh spinach, cooked
- •½ cup artichoke heart, cooked and chopped
- •½ teaspoon salt
- •½ teaspoon pepper
- •1 package frozen puff pastry, thawed
- •¼ cup shredded mozzarella cheese
- •8 pepperonis, chopped
- •3 tablespoons marinara sauce
- •¼ cup roasted red pepper, chopped
- •2 tablespoons pesto
- •4 mozzarella pearls
- •2 tablespoons butter, melted
Instructions
- Preheat oven to 400˚F (200˚C).
- In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
- Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
- Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
- Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
- Spoon the ricotta mixture into the last 4 cube divots.
- Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
- On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
- Using a knife, cut any excess dough from the sides.
- Using a fork, press into the the edges of the pastry and seal.
- Brush the pastry with butter and bake for 30 minutes.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 323
- Carbohydrate: 12g
- Fat: 24g
- Fiber: 0g
- Protein: 14g
- Sugar: 1g
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