4 cups minestrone
1 (4 ounce) package cream cheese, softened
1/4 cup green onions, diced
2 cups shredded sharp Cheddar cheese
4 tablespoons chopped fresh parsley
salt and pepper to taste
1 (10 ounce) package frozen puff pastry, thawed
1 cup shredded mozzarella cheese
Bring a large pot of water to a boil. Place miniature Italian-style pasta in boiling water. Boil for 30 to 40 minutes or until al dente; drain.
In a large bowl, mix cream cheese, green onions, cheese, parsley, salt and pepper. Shape mixture into 4 patties; secure with forks.
Cover with ricotta cheese. Cut into 2-inch pieces.
Heat oven to 350 degrees F (175 degrees C). Roll stuffed patties into 6-inch rounds. Place on baking sheet.
Bake in preheated oven for 20 to 25 minutes, turning once, until golden brown. Remove from oven and slice into thin strips.