Pepperoni Puff Pastry Pizza Rolls
All the flavour of your favourite Pepperoni pizza all rolled neatly into a puff pastry bun. Delicious on their own both hot or cold. Take them on a picnic or try them alongside some cheese scones and mini open ciabatta sandwiches for a savoury twist on an Afternoon Tea.
Makes 6 (easily scaled)
INGREDIENTS
1x 320g Puff Pastry Sheet – All butter preferable
1x 90g Pack Pepperoni Slices
2 tbsp x Tomato Puree
½ tsp x Dried Italian Mixed Herbs
¼ tsp x Garlic Granules
80g x Grated Mozzarella
10g x Grated Parmigiano Reggiano
½ tsp x Dried Oregano
Freshly Ground Black Pepper
Butter - for greasing
METHOD
1. Pre-heat your oven to 200°C / 180°C Fan and lightly grease 6 holes of a muffin tin with butter.
2. Before even taking the puff pastry out of the fridge, have all the ingredients prepped and ready to work with. Puff pastry is always best and easiest to work with when it’s cold and handled as little as possible!
3. In a small bowl, mix the tomato puree, mixed herbs, garlic granules and a good grinding of black pepper, to your taste. Set aside.
4. In another bowl, mix the grated mozzarella, Parmigiano Reggiano, and oregano. Set aside.
5. Slice the Pepperoni slices into half-moons and set aside.
6. Remove the puff pastry from the fridge, unroll it and cut widthways into 6 equal strips.
7. Take a strip of pastry and spread one tsp of the tomato paste mixture across the pastry leaving a small 5mm edge at the top and bottom.
8. Sprinkle a sixth of the cheese (approx. 1 tbsp) across the sauce, again leaving an edge.
9. Arrange a neat line of the pepperoni half-moon slices, overlapping each other, across the top edge of the pastry, ensuring the curved edge of the slices are facing outwards and they overlap the pastry edge slightly.
10. Fold over the bottom edge of the pastry to meet the pepperoni, carefully keeping the sauce and cheese from poking out the edge.
11. Quickly and carefully, take one end of the folded pastry and roll into a spiral so the pepperoni is fanning out the top. Place it neatly into one of the greased holes of the muffin tin.
12. Repeat the above steps for the remaining five pieces of pastry.
13. Bake for 20 mins before covering with tin foil to prevent the pepperoni burning and then baking for 20 further mins until puffed up and golden brown all over (40 mins in total).
14. Leave to cool for 5 mins once out of the oven before removing from the tin. Best served warm. Any leftover can be heated back to their best in a 200°C / 180°C fan oven for 10 mins or even in an air fryer.
Recipe originally developed for Fratelli Beretta