Recipe courtesy of Food Network Kitchen

Cheesy Broccoli Puffs

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This recipe is sponsored by Birds Eye®. These impressive Thanksgiving appetizers are easy to prep thanks to frozen broccoli and store-bought puff pastry. Tucked inside each golden packet is a delicious mixture of vegetables, melty mozzarella, creamy ricotta and fragrant dill. A sprinkle of sesame seeds is the perfect finishing touch.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 48 puffs
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Ingredients

Directions

  1. Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
  2. Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes. 
  3. Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside. 
  4. Whisk the egg with 1 tablespoon water in a small bowl. Set aside.  
  5. Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.  
  6. Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.  

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