Homemade Pizza Puffs
Imagine the irresistible aroma of melted cheese, zesty tomato sauce, and your favorite pizza toppings wrapped in a perfectly baked puff. This homemade pizza puff recipe satisfies your pizza cravings and adds a fun and portable twist to the classic pizza experience.
Start your ovens!
What you’ll need for homemade pizza puffs:
- two puff pastry sheets
- 1 Tbs extra virgin olive oil
- 1 Tbs butter
- one finely minced garlic clove
- 18 oz crushed tomato can
- 2-3 fresh thyme sprigs
- ½ Ts kosher salt
- ¼ Ts freshly ground pepper
- ½ Ts dried oregano
- ¾ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- one beaten egg
Thaw two puff pastry sheets on a paper towel, then preheat oven to 400 F (204 C). While the sheets are thawing, let’s make the tomato sauce.
Finely mince one garlic clove. Add 1 Tbs extra virgin olive oil and 1 Tbs butter to a saucepan on medium heat. Let the butter melt, and then add the minced garlic and saute for half a minute. Don’t let it burn; it will taste unpleasant. Pour the crushed tomato into the saucepan and add the fresh thyme leaves. Add the freshly ground pepper, salt, and dried oregano, then simmer on low heat for about 10 minutes with the lid on.
After about 10 minutes of thawing, carefully unfold the pastry puff sheets so they won’t break and prop the ends like small tents. Let it thaw completely for 5-7 minutes.
Unfold the ends so the puff pastry is flat, and pinch the seams together to reseal the folds.
Place one of the puff pastry sheets on a parchment paper lined sheet and add the tomato sauce on top, spreading it evenly. You may only need some of it, but enough to cover the sheet.
Add the shredded mozzarella on top. Next, add the pepperoni slices in a single layer. You could have half with pepperoni and the other half without as a vegetarian option.
Grate some Parmesan cheese on top and cover with the other pastry sheet. Gently press it down. 3:20 – Cut the pastry into bite-size squares (2 inch/5 cm squares) using a pizza cutter.
Beat an egg, brush the pastry surface, pierce the top with a fork for the steam to escape, and lightly grate parmesan.
Place in the oven in the middle rack for about 15-20 minutes or until the pastry puffs up and it’s golden brown and delicious.
Transfer to a cooling rack using the parchment paper, and serve while warm.