Pepperoni Pizza Puffs
These Pepperoni Pizza Puffs are one of my favorite football snacks. Buttery puff pastry is filled with tomato sauce, pepperoni, and cheese!
Most of the time I try to be a good girl and eat my salads and veggies, but come football time, I’m perfectly happy gorging on chicken wings and pizza. If you’re looking for something fun to serve for the big game, try out these Pepperoni Pizza Puffs!
These pizza puffs are kind of like a pepperoni pizza, but instead of sitting on a crust, the sauce and pepperoni are nestled inside a pillow of puff pastry.
I’ll say that again. “Nestled inside a pillow of puff pastry.” How could anything nestled inside a pillow of puff pastry not be delicious?
You start out making a simple tomato sauce, with some fresh thyme and rosemary for good flavor:
Then you can add some chopped pepperoni, mozzarella, and parsley to the sauce.
A quick note about the pepperoni: I was able to find an all natural (no preservatives or chemicals) pepperoni at Whole Foods, but check your local store to see if they have some natural pepperoni (it’s a dried product, so they may have it on the shelf if they don’t have any in the refrigerated section).
Roll out a sheet of puff pastry and place small plops of the pepperoni pizza sauce on one half of the puff pastry strip, rub the edges with a little egg wash, and fold over the top (the photos below go top to bottom):
Then crimp the sides with a fork. Doesn’t have to be too tight since it will puff up and open slightly anyway, but crimping the edges will keep the puff from opening up altogether:
Brush the tops with some egg wash so they get extra golden brown, and throw the pan in the oven until the puff pastry is puffed up and golden.
Pepperoni Pizza Puffs
- 14.5 oz can fire roasted tomatoes
- 6 oz can tomato paste
- 5 sprigs rosemary
- 10 sprigs thyme
- 5 oz link dried pepperoni chopped
- 8 oz package shredded mozzarella cheese
- 1/2 cup chopped parsley
- salt and pepper
- 1 batch puff pastry
- 1 egg beaten
- Preheat the oven to 450 degrees F.
- Puree the fire roasted tomatoes and tomato paste in food processor or blender until smooth. Place the tomatoes in a saucepan, add the rosemary and thyme, and cook over medium heat for 10 minutes, stirring frequently. This will give the herbs time to infuse the tomato sauce with their flavor.
- Turn the heat off and add the chopped pepperoni, mozzarella cheese, and parsley. Stir it all together and taste for seasoning. Add salt and pepper as needed.
- Roll out the puff pastry and cut rectangles from the dough with a knife or pizza cutter, and place a spoonful of the pepperoni pizza sauce on one side of the puff pastry.
- Dip your finger in the beaten egg and line one side of the rectangle, and fold the puff pastry square over so it creates a pocket.
- Crimp the edges with a fork, and place the pizza pocket on a sheet pan.
- Repeat with the remaining puff pastry and pizza sauce, then brush all the tops with egg wash.
- Bake in the oven for 20-25 minutes until the puff pastry is golden brown and puffed. Serve the pizza puffs while hot. Enjoy!