Pepperoni Roses
You each get a Pepperoni Rose. Then you lovingly tell each other you don't want the third Pepperoni Rose. Then you share the third Pepperoni Rose. Ahhhh, romance.
Ingredients
Nonstick cooking spray
1 sheet puff pastry
6 mozzarella sticks, cut into 1/2-inch pieces
6 tablespoons marinara sauce
24 pepperoni slices
Chopped parsley, for garnish
Grated Parmesan, for garnish
Instructions
Preheat oven to 375F. Apply a thin layer of cooking spray to a 6-cup muffin pan.
Roll the puff pastry sheet into a 12x9-inch rectangle. Cut pastry sheet lengthwise into three 12x3-inch strips.
Line up 1/3 of the mozzarella pieces, horizontally, across the bottom, long edge of each piece of pastry.
Cover each row of mozzarella with 2 tablespoons of marinara.
Fold the bottom of each strip of puff pastry up and over the marinara-covered cheese and gently seal with your fingers.
Shingle 8 slices of pepperoni across the top of each piece of pastry.
Starting at one of the short ends of the pastry, carefully roll into a rose, with the enclosed cheese on the bottom and the pepperoni on top. Repeat to roll the other two pepperoni roses.
Place each pepperoni rose in muffin pan well, leaving 3 wells empty.
Place muffin pan on a sheet pan for stability and bake for 30 minutes, or until golden and pastry is fully cooked.
Allow pepperoni roses to cool in the pan before 10 minutes before serving. Garnish with chopped parsley and grated Parmesan.
Pepperoni Roses
Ingredients
Instructions
- Preheat oven to 375F. Apply a thin layer of cooking spray to a 6-cup muffin pan.
- Roll the puff pastry sheet into a 12x9-inch rectangle. Cut pastry sheet lengthwise into three 12x3-inch strips.
- Line up 1/3 of the mozzarella pieces, horizontally, across the bottom, long edge of each piece of pastry.
- Cover each row of mozzarella with 2 tablespoons of marinara.
- Fold the bottom of each strip of puff pastry up and over the marinara-covered cheese and gently seal with your fingers.
- Shingle 8 slices of pepperoni across the top of each piece of pastry.
- Starting at one of the short ends of the pastry, carefully roll into a rose, with the enclosed cheese on the bottom and the pepperoni on top. Repeat to roll the other two pepperoni roses.
- Place each pepperoni rose in muffin pan well, leaving 3 wells empty.
- Place muffin pan on a sheet pan for stability and bake for 30 minutes, or until golden and pastry is fully cooked.
- Allow pepperoni roses to cool in the pan before 10 minutes before serving. Garnish with chopped parsley and grated Parmesan.
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