Crispy puff pastry bites filled with tomato, mozzarella, and pepperoni for a tasty snack or appetizer.
# What You'll Need:
→ Puff Pastry
01 - 1 sheet ready-rolled puff pastry, thawed (approx. 8.8 oz)
→ Sauce & Cheese
02 - 3 tablespoons pizza sauce or marinara
03 - 1 cup shredded mozzarella cheese (approx. 3.5 oz)
→ Toppings
04 - 24 slices mini pepperoni (approx. 1.75 oz)
05 - 1 tablespoon grated Parmesan cheese (optional)
→ For Finishing
06 - 1 egg, beaten (for egg wash)
07 - 1 teaspoon dried Italian herbs or oregano (optional)
# Method:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Unroll the puff pastry sheet onto a lightly floured surface with the longer side facing you.
03 - Evenly spread the pizza sauce over the puff pastry, leaving a ½ inch border around the edges.
04 - Sprinkle the shredded mozzarella evenly over the sauce.
05 - Distribute pepperoni slices evenly over the cheese. Optionally, sprinkle with Parmesan and dried Italian herbs.
06 - Starting from the long edge, roll the pastry tightly into a log. Pinch the seam to seal.
07 - Cut the roll into ½ inch thick slices using a sharp knife. Arrange the pinwheels cut side up on the prepared tray, spacing them slightly.
08 - Brush each pinwheel with the beaten egg to promote browning.
09 - Bake for 18 to 20 minutes until golden brown and puffed.
10 - Allow pinwheels to cool slightly before serving.
