Puff Pastry Pepperoni Pizza Roll Food

PEPPERONI PIZZA PASTRIES

Pepperoni Pizza Pastries image

Provided by Molly Yeh

Time 1h50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 ounces whole milk or part-skim ricotta, preferably Our Family
4 ounces shredded mozzarella, preferably Our Family
2 tablespoons all-purpose flour, plus more for dusting
A good pinch kosher salt
Pinch dried oregano
Freshly ground black pepper
1/2 green pepper, chopped
2 large eggs
1 sheet puff pastry, thawed
6 tablespoons (94 grams) pizza sauce, plus more for serving
Mini pepperoni, for topping
Additional toppings as desired: onions, sausage, etc.

Steps:

Line a baking sheet with parchment paper and set aside.
Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.
On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
Bake until golden brown; begin checking for doneness at 30 minutes. (It's alright if some of them break open at the seams while baking; it's part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.

PIZZA PUFF PINWHEELS

Pizza puff pinwheels image

Make the ideal supper treat for under 5s, with ready-made pasta sauce, a little ham, grated cheese and shop-bought puff pastry

Provided by Liz Franklin

Categories Afternoon tea, Snack, Starter, Treat

Time 35m

Number Of Ingredients 6

Ingredients

375g pack ready-rolled puff pastry, thawed if frozen
6 tbsp ready-made pasta sauce (not too chunky)
100g wafer thin ham
100g mature cheddar, grated
1 egg, beaten
1 tsp dried oregano or mixed herbs

Steps:

Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

Nutrition Facts : Calories 171 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Protein 6 grams protein, Sodium 0.74 milligram of sodium

PEPPERONI PIZZA POCKETS RECIPE BY TASTY

Pepperoni Pizza Pockets Recipe by Tasty image

Here's what you need: puff pastry, pepperoni, marinara sauce, shredded mozzarella cheese, egg

Provided by Alix Traeger

Categories Snacks

Time 30m

Yield 3 servings

Number Of Ingredients 5

Ingredients

1 sheet puff pastry
15 slices pepperoni
1 cup marinara sauce
½ cup shredded mozzarella cheese
1 egg, for egg wash

Steps:

Preheat oven to 400°F (200°C).
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
Brush the pockets with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 42 grams, Fat 38 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams

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