Creamy ricotta, sharp provolone, and salty pecorino blend together to create the perfect cheesy filling for these easy-to-prepare appetizer-sized turnovers.
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 16 turnovers |
Ingredients
- 1/2 pound ricotta cheese
- 2 ounces grated provolone cheese
- 2 ounces grated pecorino cheese
- 1 large egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 sheet thawed frozen puff pastry
- Melted butter, for brushing
- Sesame seeds, for sprinkling
- Marinara sauce, warmed, for serving
Instructions
- Preheat an air fryer to 375˚ F. Combine the ricotta, provolone, pecorino, egg, basil, salt and pepper in a medium bowl; mix well.
- Roll out the puff pastry just to remove the creases; slice into 16 equal squares. Dollop a tablespoonful of the cheese mixture onto a pastry square. Lightly brush the edges with melted butter, fold in half to form a triangle and pinch closed; crimp the edges with a fork. Repeat with the remaining pastry squares, refrigerating the finished turnovers on a parchment-lined pan while you form the rest.
- Brush the tops of the turnovers with more melted butter and sprinkle with sesame seeds. Place 5 or 6 turnovers in the air fryer basket and cook until puffed and golden brown, 8 to 10 minutes. Repeat with the remaining turnovers. Serve with warm marinara sauce.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 106 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 137 mg |