| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
St. louis p, Post1 |
35 |
servings |
INGREDIENTS
| 1 |
|
Box Frozen puff pastry sheets – (17 1/4 oz); thawed |
|
|
(2 unbaked sheets) |
| 1 |
|
Container Ricotta cheese -; (15 oz) |
| 2 |
c |
Grated Cheddar cheese -; (8 oz) |
| 1 |
md |
Onion; finely chopped, |
|
|
(about 2 cups) |
| 2 |
|
Eggs; slightly beaten |
| 1/2 |
ts |
Salt |
|
|
Ground red (cayenne) pepper; to taste |
|
|
(or fresh herbs or other flavorings to |
|
|
Taste) |
INSTRUCTIONS
Preheat oven to 375 degrees. Unfold 1 puff pastry sheet onto a 10- by
15-inch cookie sheet. In a large bowl, mix together cheeses, onion,
eggs, salt and pepper or other flavorings. Spread cheese-onion
mixture on unfolded pastry sheet. Unfold remaining puff pastry sheet;
place over mixture. Bake for 40 to 45 minutes or until golden. Let
cool slightly, cut into squares, and serve warm. Yields about 35
puffs.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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