Ricotta and Bell Pepper Roll (Tortino con ricotta e peperoni)

Ingredients for 1 roll

1 Puff Pastry Sheet
200 gr (7.05 oz) Fresh Ricotta Cheese
150 gr (5.29 oz) Bell Pepper
100 gr (3.52 oz) Grated Parmesan
1 Egg
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Ricotta and Bell Pepper Roll - Tortino con ricotta e peperoni

VIDEO RECIPE
Puff Pastry - Part 1 - Pasta sfoglia - parte 1

VIDEO RECIPE
Puff Pastry - Part 2 - Pasta sfoglia - parte 2

Heat a non-stick frying pan over medium heat, add olive oil, once hot put the bell pepper into the pan, add a pinch of salt and cook for 10 minutes. When bell pepper is ready, transfer it to a bowl then add ricotta cheese, grated parmesan and stir well

Lay down the filling end to end across the puff pastry, roll up the pastry and fold up the ends. Using a fork, prick many holes evenly on top of roll and with beaten egg, brush the top so that crust becomes pale golden during the baking

Transfer the roll to a baking pan and bake in preheated oven at 180 C (356 F) for 20 minutes. After 20 minutes has passed, remove the roll from oven and let it rest for about 10 minutes before cutting and serving