Puffy Pizza
Puffy Pizza is a great appetizer or snack for the game or weekend movie!
Ingredients
1 sheet of puff pastry
1 cup of tomato sauce
3 pieces of string cheese
40-45 slices of pepperoni
2-3 tablespoons of all-purpose flour
3 tablespoons water
2 tablespoons Parmesan
1 tablespoon oregano
Instructions
Defrost a box of puff pastry overnight in the fridge. Each box usually comes with 2 pastry sheets. Each sheet makes 9, so either double up (they freeze well) or just defrost one sheet.
Pour about a cup of tomato sauce in a bowl and let it sit for about 20 minutes. If you see any thin liquid collect around the perimeter, discard it or dab it away with a paper towel.
Take 3 pieces of string cheese and cut each into thirds (creating 9 pieces of cheese). Dust your cutting board (or your clean counter) with all-purpose flour and roll out your pastry sheet to make it a little thinner (maybe 15-25% bigger than original size).
Cut the sheet into 3 pieces lengthwise, then make 2 more equal cuts the other way, yielding 9 pieces. In the middle of one square, add 1.5-2 tablespoons of sauce, and top with 4-5 slices of pepperoni and one piece of string cheese.
Brush a small border of water along the edge of the pastry and pinch all sides together so your filling is completely sealed inside.
Repeat with the other 8 pastry squares and place them all on a parchment lined baking sheet. Beat an egg and apply a thin layer of egg wash onto each pastry. Dust each with a sprinkle of grated parmesan and oregano.
Bake at 400 for 19 minutes. Let cool for 5 minutes.
Puffy Pizza
Ingredients
Instructions
- Defrost a box of puff pastry overnight in the fridge. Each box usually comes with 2 pastry sheets. Each sheet makes 9, so either double up (they freeze well) or just defrost one sheet.
- Pour about a cup of tomato sauce in a bowl and let it sit for about 20 minutes. If you see any thin liquid collect around the perimeter, discard it or dab it away with a paper towel.
- Take 3 pieces of string cheese and cut each into thirds (creating 9 pieces of cheese). Next, add about 2 tablespoons of cream cheese to your sauce and mix well. Dust your cutting (or your clean counter) with all-purpose flour and roll out your pastry sheet to make it a little thinner (maybe 15-25% bigger than original size).
- Cut the sheet into 3 pieces lengthwise, then make 2 more equal cuts the other way, yielding 9 pieces. In the middle of one square, add 1.5-2 tablespoons of sauce, and top with 4-5 slices of pepperoni and one piece of string cheese.
- Brush a small border of water along the edge of the pastry and pinch all sides together so your filling is completely sealed inside.
- Repeat with the other 8 pastry squares and place them all on a parchment lined baking sheet. Beat an egg and apply a thin layer of egg wash onto each pastry. Dust each with a sprinkle of grated parmesan and oregano.
- Bake at 400 for 19 minutes. Let cool for 5 minutes.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!