Puff Pastry Pizza Bites
These puff pastry pizza bites are the game day secret weapon – flaky, cheesy, and done in 30 minutes. The pre-bake keeps them crisp, and the Parmesan in the filling adds salty depth. Simone demolishes a dozen before I can blink.
Equipment
- Standard 12-cup muffin tin
- Rolling Pin
- Pizza cutter or sharp knife
- Pastry brush
Ingredients
For the Pastry
- 1 sheet puff pastry, thawed
For the Filling
- 1/2 cup pizza sauce (thick, like Rao's)
- 1 cup low-moisture mozzarella, shredded
- 1/4 cup Parmesan, grated
- 1/3 cup mini pepperoni or regular pepperoni, quartered
For the Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Preheat oven to 400°F. Lightly grease a standard 12-cup muffin tin with butter or non-stick spray.
- On a lightly floured surface, unfold puff pastry and roll slightly to smooth the seams. Cut into 12 equal squares (about 2.5 inches each).
- Gently press each square into a muffin cup, forming a cup shape. Bake for 5 minutes until puffed and set.
- While the pastry pre-bakes, mix together the pizza sauce, mozzarella, Parmesan, and pepperoni in a bowl.
- Spoon a generous tablespoon of the filling into each pre-baked cup. Don't overfill; leave a little room at the top.
- Whisk egg and water together for the egg wash. Brush the edges of the pastry cups. Bake for 12-15 minutes, until deep golden brown and bubbling.
- Cool in the pan for 2 minutes, then transfer to a wire rack. Wait another 3 minutes before serving – the cheese is dangerously hot. Enjoy!
Notes
The pre-bake is non-negotiable – it keeps the bottoms crisp. Use a thick pizza sauce (I like Rao's) to avoid sogginess. For make-ahead, assemble the cups unbaked and freeze on a sheet pan, then transfer to a bag. Bake from frozen, adding 3-5 minutes. Reheat leftovers in an air fryer at 350°F for 5 minutes. Fresh mozzarella is too wet here; stick with low-moisture mozzarella and a little Parmesan for the best texture.