Flaky puff pastry combined with creamy mozzarella, pepperoni and pizza sauce gives you all the feels of pizza, but in a much more elevated package. Top it with garlic butter, Parmesan and Italian seasoning and you have a new appetizer go-to! —whiskedawayaz
Preheat oven to 400ºF. Line two sheet trays with parchment paper.
With a rolling pin, roll the puff pastry to rectangle measuring about 17”x9”.
With the back of a spoon, spread the pizza sauce onto the puff pastry. Line the 24 pieces of pepperoni evenly over the top of the sauce. Sprinkle mozzarella cheese on top of the pepperoni.
Starting with the long end, roll the puff pastry tightly into a cylinder. Wrap with plastic and pop in the fridge for 30 minutes.
Remove from the fridge and cut the uneven ends from the cylinder with a serrated knife. Cut the rest of the cylinder into 15 pieces, placing them on the sheet trays as you cut them. Bake 15 minutes, or until golden brown.
Meanwhile, melt the butter over low heat. Add the garlic and cook until lightly browned.
When the spirals come out of the oven, immediately brush them with the garlic butter and sprinkle with a little bit of Parmesan cheese (the cheese should melt). Finish with a dusting of Italian seasoning. Plate and serve.