|Frozen puff pastry||17 1⁄4 Ounce, thawed (1 Package Of 2 Sheets)|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Chopped roasted sweet red pepper||1⁄2 Cup (8 tbs)|
|Grated romano cheese||3 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Milk||1 Fluid Ounce|
|Grated romano cheese||2 Tablespoon|
1. Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each puff pastry sheet into nine 3-inch squares; set aside.
2. For filling, in a medium mixing bowl stir together the ricotta cheese, roasted red sweet pepper, the 3 tablespoons Romano cheese, parsley, oregano, and pepper.
3. Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto 1 side of each pastry square. Fold the other side of the pastry over the filling. Seal, using the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk and sprinkle with additional Romano cheese.
4. Arrange pastry bundles on a baking sheet. Bake in a 400° oven about 20 minutes or till golden. Remove from baking sheet and cool on wire rack for 5 minutes before serving.