Stringy parmesan melts from the sides of these delicious Parmesan Pepper Puffs. They’re easy to make and a perfect appetizer to serve at your holiday gathering.
My family loves these savory pastries so much that they didn’t even mind me throwing them together for this blog post sans holiday.
Parmesan Pepper Puffs
What you’ll need:
- 16 oz jar roasted red peppers in water
- 8 oz cream cheese, softened
- 1 tsp basil
- 1 cup shredded parmesan
- 2 cans Pillsbury crescent sheets
Mixing it together:
Drain the red peppers. Dice them and put them in a medium mixing bowl.
Add the cream cheese and basil. Mix to combine.
Add the shredded parmesan and stir thoroughly.
Making the puffs:
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Lay a sheet of wax paper on the counter [be careful not to mix up your parchment and your wax paper].
Unroll one crescent sheet on the wax paper. Seal up any holes or tears.
Spread one-half [1/2] of the parmesan pepper filling longways down the middle third of the crescent sheet. Even it out and flatten it a bit.
Fold a third of the crescent sheet over the filling. Fold the other third over.
Using a serrated blade, cut the pastry into 16 strips. Place spaced apart on parchment-lined cookie sheet.
Repeat with the second crescent sheet and remaining filling.
Bake the puffs:
Bake them at 350° for 21-25 minutes, or until golden brown. [If you are baking them together in the same oven then you should switch them around at the 18-20 minute mark to help with goldening]
Run a spatula beneath them to ensure they don’t stick to the parchment as they cool.
Cool completely before transferring them to a serving platter.