Cheesy Vegetarian Puff Pastries

Made with sweet peppers and mozzarella cheese stuffed into an empanada, this Cheesy Vegetarian Puff Pastry recipe is super easy and can feed a crowd!


  • 8-10 small sweet peppers
  • To taste salt and pepper
  • To taste garlic powder
  • 2 cups beefless crumbles (your favorite brand or use ground beef for non-vegetarian version)
  • 2 packages puff pastry dough
  • 2 cups Crystal Farms® Shredded Whole Milk Mozzarella Cheese
  • 1 egg, beaten


  • Preheat oven to 375 degrees.
  • Chop the sweet peppers and sauté them until soft. Season them as desired with salt and pepper and garlic powder.
  • Add crumbles and continue cooking on medium heat for about 8 minutes or as directed on the package. Stir occasionally and set aside when thoroughly cooked.
  • Unroll 2 packages of puff pastry. Seal the edges and roll with a rolling pin to be as thin as possible.
  • Then, use a knife to cut 6-inch by 6-inch squares (size doesn’t need to be exact). Then cut each of the six squares into two triangles.
  • Pour the Crystal Farms® cheese into a large mixing bowl. Add the beefless crumbles and peppers, stir.
  • Scoop at least a 1/4 cup (more if it will fit) of the mixture onto a triangle and top with the opposing triangle piece of puff pastry. Seal the edges with a fork or your fingers. Poke two mini holes on top of each puff pastry with a toothpick or a fork. Repeat with the five other puff pastries. Brush each pastry with egg.
  • Bake for 10-13 minutes until golden brown on an ungreased cookie sheet.
  • Enjoy!
Recipe Courtesy of: Floradise