Mary Berry Roasted Pepper and Ricotta Rolls

Red Pepper and Ricotta Pastry Rolls is made with roasted red peppers, full-fat ricotta cheese, Parmesan or pecorino cheese, and chopped basil. This delicious Red Pepper and Ricotta Pastry Rolls recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 6 people

This Roasted Pepper and Ricotta Rolls Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Roasted Pepper and Ricotta Rolls Ingredients

• 200g (7oz) roasted red peppers in oil (from a jar), drained and chopped
• 125g (4½oz) full-fat ricotta cheese
• 50g (2oz) Parmesan or pecorino cheese, grated
• 2 tbsp chopped basil
• Plain flour, for dusting
• 1 × 320g (11.3oz) packet of ready-rolled all-butter puff pastry
• 1 egg, beaten

How To Make Mary Berry Roasted Pepper and Ricotta Rolls

1. Preheat Oven: Preheat your oven to 200°C/180°C Fan/Gas 6 (390°F). Line a large baking sheet with baking paper.
2. Prepare Filling: In a bowl, mix together the chopped roasted peppers, ricotta cheese, grated Parmesan or pecorino, and chopped basil. Season with salt and pepper to taste.
3. Prepare Pastry: On a floured surface, roll out the puff pastry to form a rectangle about 25 × 48cm (10 × 19in) and slightly thinner. Brush the pastry with the beaten egg.
4. Cut and Fill Pastry: Cut the pastry widthways into six strips, each approximately 8 × 25cm (3 × 10in). Divide the pepper and cheese mixture into six portions. Place each portion along the long edge of a pastry strip, leaving a 1cm (½in) border. Brush both long edges with beaten egg, fold the pastry in half lengthways, and press the edges together to seal. Trim and crimp the edges with a fork. Chill the rolls in the fridge while preparing the others.
5. Slice and Bake: Slice each roll diagonally into 4–5 pieces using a sharp knife. Place the pieces on the prepared baking sheet and brush with more beaten egg. Bake for 15–18 minutes, or until golden and cooked through. Serve warm.
6. Notes: For make-ahead convenience, you can freeze the rolls before baking. Bake from frozen, adding a few extra minutes to the cooking time. For added flavor, consider a pinch of nutmeg or chili flakes in the cheese mixture.

Recipe Tips

• Drain Peppers Well: Make sure to drain the roasted peppers thoroughly before chopping. Excess oil can make the filling too greasy and cause the pastry to become soggy.
• Chill Pastry Rolls: After shaping the rolls, chill them in the fridge for at least 15 minutes before baking. This helps the pastry hold its shape and makes it easier to cut and bake evenly.
• Use a Sharp Knife: For clean cuts, use a sharp knife to slice the rolls. A dull knife can squish the pastry and filling, affecting the final appearance and texture.
• Brush Pastry Edges: Brush both long edges of the pastry with beaten egg before sealing. This ensures a better seal and helps the rolls stay closed during baking.
• Monitor Baking Time: Keep an eye on the rolls towards the end of the baking time. Ovens can vary, so check for a golden color and cooked-through pastry to avoid overbaking.

What To Serve With Roasted Pepper and Ricotta Rolls?

This crispy Red Pepper and Ricotta Pastry Rolls pairs well with a fresh green salad, tomato soup, or a side of olives. It can also be served alongside roasted vegetables, a light pasta dish, or a tangy dipping sauce for a delicious appetizer.

How To Store Leftovers Roasted Pepper and Ricotta Rolls?

• Refrigerate: Let the leftovers roasted pepper and ricotta rolls cool to room temperature. Once cool, put them in an airtight container and store in the fridge for up to 3 days.
• Freeze: After cooling, place the leftovers roasted pepper and ricotta rolls in a freezer-safe container or bag. Freeze for up to 1 month. To serve, thaw them in the fridge overnight, then reheat .

How To Reheat Leftovers Roasted Pepper and Ricotta Rolls?

• In The Oven: Preheat the oven to 180°C (350°F). Place the leftovers roasted pepper and ricotta rollson a baking sheet and heat for 10-15 minutes until warmed through.
• In The Microwave: Place the leftovers roasted pepper and ricotta rolls on a microwave-safe plate and heat on medium power for 30-60 seconds. Check and add more time if needed, but be careful not to overheat as it may make the pastry soft.
• In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the leftovers roasted pepper and ricotta rolls in the basket and heat for 5-7 minutes until crispy and warm.

Mary Berry Roasted Pepper and Ricotta Rolls Nutrition Facts

Serving Size: 1 roll (from 6 servings)

• Calories: 190
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 310mg
• Potassium: 150mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Lamb Tagine
• Mary Berry Mushroom And Asparagus Risotto
• Mary Berry Cheese Straws
• Mary Berry Wholemeal Scones
• Mary Berry Brandy Snaps