Pastry Hearts Stuffed with Mozzarella

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 Mozzarella Cheese Filled Hearts with Roasted Red Pepper Pesto

Nancy Harrison

Heart-shaped pie crust filled with mozzarella cheese are sprinkled with Parmesan cheese and bakes until golden brown. Serve with homemade roasted red pepper pesto for a fun Valentine's Day appetizer.

Servings: 12 hearts

Ingredients 

Cheese Filled Hearts:

  • flour for dusting cutting board
  • 1 refrigerated pie crust, 1/2 of a 15 oz. box , thawed
  • 1/4 inch thick slices of mozzarella cheese
  • 1 egg white
  • optional 1-2 tablespoons freshly grated Parmesan cheese

Roasted Red Pepper Pesto:

Note – You can use a jar of prepared marinara to make this step easier!

  • 12 ounce jar of roasted red peppers drained and patted dry
  • 1 teaspoon minced roasted garlic
  • 2 ounces chopped roasted and salted almonds
  • 1 tablespoon chopped flat-leaf Italian parsley or fresh basil or prepared basil pesto
  • 1/2 teaspoon fresh squeezed lemon juice
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons Extra Virgin Olive Oil
  • salt and pepper to taste
  •  

Instructions:
 

Cheese Filled Hearts:

  1. Unroll pie crust onto a large cutting board.  Cut 24 hearts using the larger heart cutter, re-rolling dough as needed.
  2. Cut 12 hearts using the smaller heart cutter out of the mozzarella cheese slices.
  3. Brush egg white over one dough heart, place a mozzarella cheese heart in the center, top it with a second dough heart, press the edges of the dough together. Repeat.
  4. Crimp edges of hearts with a fork.
  5. Brush tops of ravioli with egg white.  Place on a parchment paper-lined baking sheet.
  6. Optional: Sprinkle Parmesan cheese over the tops of each heart. If you prefer you can brush the egg white in a heart pattern on the dough and sprinkle the cheese over top or just leave them plain. I personally like how they look and taste completely covered in the grated Parmesan cheese.
  7. Freeze hearts for 15-20 minutes. Meanwhile, preheat oven to 400 degrees and make pesto.
  8. Remove the hearts from the freezer and bake for 8-12 minutes until golden brown.
  9. Serve hot with Roasted Red Pepper Pesto or marinara sauce. 

Roasted Red Pepper Pesto:

Puree roasted red pepper, roasted garlic, roasted almonds, parsley, lemon juice, and 3 tablespoons of Parmesan cheese in a food processor, keeping puree somewhat chunky. Add oil and puree just to incorporate the oil. Season with salt and pepper to taste. Pour into a small serving bowl. 

Recipe Notes

Serving: The Mozzarella Cheese Filled Pie Crust Hearts are best served hot immediately after baking. If you make them ahead, then reheat them in a 250 degree oven until warmed through. 

Serve with: the Roasted Red Pepper Pesto, which can be served hot or cold, or your favorite marinara sauce. 


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