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Prep time
45 minutes
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Cook time
15 minutes
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Serves
15
Author Notes
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
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Ingredients
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1
sheet of puff pastry
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1/2 cup
pizza sauce
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24 pieces
pepperoni
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1 cup
shredded mozzarella
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2 tablespoons
unsalted butter
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1 tablespoon
chopped garlic
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1/4 cup
grated Parmesan cheese
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1 teaspoon
Italian seasoning
Directions
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Preheat oven to 400ºF. Line two sheet trays with parchment paper.
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With a rolling pin, roll the puff pastry to rectangle measuring about 17”x9”.
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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.
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Starting with the long end, roll the puff pastry tightly into a cylinder. Wrap with plastic and pop in the fridge for 30 minutes.
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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.
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Meanwhile, melt the butter over low heat. Add the garlic and cook until lightly browned.
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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.
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