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Mozzarella Cheese Filled Hearts with Roasted Red Pepper Pesto

Published: Jan 9, 2020 · Recipe by: Beth · This post may contain affiliate links.

Celebrate Valentine’s Day with some savory Mozzarella Cheese Filled Hearts served with Roasted Red Pepper Pesto! Each little heart-shaped pie crust is filled with Mozzarella cheese, topped with Parmesan Cheese and baked to a golden brown.

mozzarella cheese filled pie crust hearts served with roasted red pepper dip

Are you going out to dinner for Valentine’s Day or staying home? We’ll be staying home.

I enjoy going out to dinner, just not on a busy holiday. If you share my sentiment and will be staying at home, these heart-shaped appetizers would be a nice start to your Valentine’s Day dinner. They would be also fun to serve if you are hosting a Valentine’s Day party or even a bridal shower.

This recipe is so simple to make using store-bought pie dough and slices of mozzarella cheese and you can serve the cheese-filled hearts with freshly made Roasted Red Pepper Pesto, which takes minutes to prepare, or with your favorite marinara sauce.

mozzarella cheese-filled pastries served with roasted red pepper pesto

How to make Mozzarella Cheese Filled Hearts
               with Roasted Red Pepper Pesto

You’ll need:

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
    • (You can use the whole egg but your hearts will be a bit more yellow in color.)
  • optional, 1-2 tablespoons freshly grated Parmesan cheese

Roasted Red Pepper Pesto:

  • 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, fresh basil, or 1 tablespoon prepared basil pesto
    • If you prefer basil over parsley then use that in the recipe. Both add a fresh flavor to the pest.
    • You’ll notice in the video that I used prepared basil pesto which was easy and added a nice flavor too.
  • 3/4 teaspoon freshly squeezed lemon juice
  • 3 tablespoons freshly grated Parmesan cheese
    • I always use Parmigiano Reggiano Cheese as I feel it has the best flavor.
  • 2 tablespoons Extra Virgin Olive Oil
  • salt and pepper, to taste

Supplies Needed:

  • cutting board
  • 2 heart-shaped cookie cutters (one that is 2 1/2″ at the widest point and another that is 1 1/2″ wide)
  • rolling pin
  • pastry brush
  • baking sheet lined with parchment paper (needs to fit in your freezer)
  • food processor, blender, or knife

Instructions:

cut pie crust and mozzarella cheese using a heart cookie cutter then, sandwich cheese in between two pie crust hearts

  • Unroll your pie crust onto a large cutting board.
    • You can use homemade pie dough for this instead. In that case, you’ll want to roll the dough out to about a 12-inch circle.
    • I used one tube of Pillsbury Pie Dough.
  • Cut 24 hearts using the larger heart cutter, re-rolling dough as needed.
    • One of the Pillsbury rolls of dough will yield 24 hearts.
  • Cut 12 hearts using the smaller heart cutter out of the mozzarella cheese slices.
  • Brush egg white over one dough heart then place a mozzarella cheese heart in the center.
  • Flatten the edges of another dough heart just to make the edges a bit thinner.
  • Then set that over top of the cheese.

crimp edges of heart-shaped pastries using a fork

  • Crimp the edges of your pie dough hearts with a fork.
  • Make sure all of the edges are sealed well.

brush heart-shaped pastries with egg white and sprinkle with parmesan cheese

  • Brush egg wash over the top of each of the hearts and sprinkle with Parmesan cheese if using.
  • Place on a parchment paper-lined baking sheet.

NOTES:

You can sprinkle Parmesan cheese over the entire surface of the hearts or 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.

heart-shaped mozzarella cheese-filled pastries on a baking tray

  • Freeze the pie dough hearts for 15-20 minutes.
    • This will chill the dough quickly and it will also chill your mozzarella cheese so it doesn’t melt too quickly when baked.
  • Meanwhile, preheat your oven to 400 degrees.
  • While you wait, you can make your pesto.

make roasted red pepper pesto in a food processor

How to make Roasted Red Pepper Pesto

  • Place the roasted red peppers, roasted garlic, roasted almonds, parsley or basil or basil pesto, lemon juice, and Parmesan cheese in a food processor.
  • Pulse a few times to break everything down into small pieces.
  • Add the olive oil and puree just to incorporate the oil.
  • Season with salt and pepper, to taste.
  • Pour into a small serving bowl.
  • You can serve this cold or you can warm it in the microwave for 45-60 seconds.

If you don’t have a food processor, you can use a blender. If you have neither, then just chop everything really fine and mix it together by hand. I like my pesto to be rather chunky, but you can puree it until it’s smooth if you prefer.

The pesto can be made up to a few days ahead of time and kept covered in the refrigerator and it can be served cold or you can heat it up.

baked heart-shaped pastries

  • Remove the hearts from the freezer and bake for 8-12 minutes until golden brown.
    • Be sure to keep an eye on them during the last few minutes of baking. If the cheese begins to ooze out of the pie crust hearts, remove them from the oven.
    • If some cheese does ooze out, you can cut it off using a knife.
  • Serve hot alongside the pesto or marinara sauce.

heart-shaped ravioli-style pastries filled with chocolate and served with fresh raspberries

If you’d like a similarly easy dessert, why not use the second pie crust from the box to make these Chocolate Filled Heart Pastries served with raspberry sauce.

Items used to create this recipe that are available on Amazon.com (commission earned for sales)

Video

Recipe originally published on February 11, 2013.

Mozzarella Cheese Filled Hearts served with Roasted Red Pepper Pesto for Valentine's Day
Print
Mozzarella Cheese Filled Hearts with Roasted Red Pepper Pesto
Prep Time
20 mins
Cook Time
10 mins
 

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.

Course: Appetizer
Cuisine: Italian
Keyword: appetizer, easy appetizers, Valentine's day recipe
Servings: 12 hearts
Calories: 87 kcal
Author: Beth
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:
  • 1 12-ounce jar 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 your 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:
  1. 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. 

Puree the Pesto: if you don't have a food processor, you can use a blender to make the pesto. If you have neither, then just chop everything really fine and mix it together by hand.

Calories: 87 calories for 1 heart pastry and 1/12 of the pesto.

I hope you enjoy making these cute Valentine’s Day appetizers.

Beth Jackson Klosterboer blogger, recipe developer, and chocolatier.

I’d love to see pictures of your fun food creations. You can share in our How to Make Fun Food facebook group. It’s a great place to ask questions and learn from others.

If you love making chocolate be sure to check out my Chocolate Making Courses at The Sugar Academy.

Have a sweet day,

Beth

 

If you are making Valentine’s Day food this year you might also like these recipes…

Teddy Bear Taco Tart

Tomato Hearts Valentine’s Day Salad

Create a festive heart-shaped dinner for Valentine's Day! These Chicken Enchilada Hearts are easy to make using a heart shaped pan and can be as spicy as you like.

Chicken Enchilada Hearts

Chicken Parmesan Hearts

 

About the Author, Beth Jackson Klosterboer

Beth is a professional chocolatier, recipe developer, event planner, and cookbook author who loves to make fun food.

Read More about Beth...

Previous Post: « Unicorn Cakesicles – Fun Birthday Party Desserts
Next Post: Naturally Colored Conversation Heart Cheesecakes »

Reader Interactions

Comments

  1. Anna Healy

    February 14, 2015 at 1:39 am

    This is great! I love your recipe – thank you so much! I just made these tonight and would like to have them for our party tomorrow – do you suggest I leave them in the freezer overnight? or put them in the refrigerator after chilling for 20?

    Reply
    • beth

      February 14, 2015 at 2:33 pm

      Sorry, I didn't see this comment until this morning. Freezing overnight would be fine, but you could also just refrigerate them overnight too. You just want them to be nice and cold before baking. If they are frozen solid, they may require an extra few minutes of baking time.

      Reply
  2. Emma Owl

    February 12, 2015 at 4:10 pm

    Love this!

    Reply
  3. crazincookies

    February 12, 2015 at 2:21 pm

    Awesome idea and great snack for kid's school lunch!!! Thanks for sharing!

    Reply
    • beth

      February 12, 2015 at 2:43 pm

      Thanks, they would be so fun to find in a lunchbox!

      Reply
  4. Anonymous

    February 6, 2014 at 1:07 am

    How do you reheat these?

    Reply
    • beth

      February 6, 2014 at 3:04 am

      I have reheated them in a 350 degree oven for about 6 minutes or so. I've reheated them in my toaster oven too.

      Reply
  5. Bec

    October 28, 2013 at 12:07 am

    400 degrees fahrenheit? im from australia so id put it at 200degrees celcius

    Reply
    • beth

      October 28, 2013 at 12:14 am

      Yes, it's 400 degrees fahrenheit or 200 degrees celcius. Sorry about that, I usually try to clarify that in my instructions.

      Reply
  6. Always Searching For Knowledge

    July 26, 2013 at 3:14 am

    Just found you..Love this site!

    Reply
    • beth

      July 26, 2013 at 12:25 pm

      Thank you and welcome to Hungry Happenings:)

      Reply
  7. Beth Jackson Klosterboer

    February 14, 2013 at 2:02 pm

    Hi Helena,

    I'm so glad you have found and have enjoyed my blog. I just stopped by your blog and love how your peanut butter fudge hearts turned out. I really like how you decorated them too. I spent time looking around and was fascinated by all your different desserts. It is so interesting to see the different ingredients used in the recipes. Blogging really is an amazing way to bring cultures together. Thanks for visiting and have a Happy Valentine's Day.

    Beth

    Reply
  8. The Partiologist

    February 12, 2013 at 2:47 pm

    Oh my, now that's showing the love!

    Reply
  9. Brenda

    February 12, 2013 at 6:27 pm

    Thanks for sharing … we stay home too … restaurants are way too busy 😉

    Reply
  10. Misbah

    February 12, 2013 at 10:25 am

    they look so delicous.

    Reply
  11. lizy b

    February 12, 2013 at 12:35 am

    oh my goodness I'm drooling! These look fabulous! We don't go out on Vday either…way too scary.

    Reply
  12. Lora

    February 11, 2013 at 9:09 pm

    Aw these are so cute. I love this idea.

    Reply
  13. Shana

    February 11, 2013 at 7:00 pm

    Those look great!!!!

    Reply
  14. Madelein - Mother of six

    February 11, 2013 at 6:21 pm

    Oh, that looks really delicious!

    Reply
  15. Laurie @ Simply Creating Home

    February 11, 2013 at 6:13 pm

    These look delicious and are such a sweet and yummy idea for Valentine's Day! Thanks so much for sharing. I'll be pinning!

    Reply
  16. Katrina Bahl

    February 11, 2013 at 4:30 pm

    Always so festive!

    Reply

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