Ingredients

The following ingredients have 4 Servings
  • 14.5 oz can fire roasted tomatoes
  • 6 oz can tomato paste
  • 5 sprigs rosemary
  • 10 sprigs thyme
  • 5 oz link dried pepperoni (chopped)
  • 8 oz package shredded mozzarella cheese
  • 1/2 cup chopped parsley
  • salt and pepper
  • 1 batch puff pastry
  • 1 egg (beaten)

Instruction

  • Preheat the oven to 450 degrees F.
  • Puree the fire roasted tomatoes and tomato paste in food processor or blender until smooth. Place the tomatoes in a saucepan, add the rosemary and thyme, and cook over medium heat for 10 minutes, stirring frequently. This will give the herbs time to infuse the tomato sauce with their flavor.
  • Turn the heat off and add the chopped pepperoni, mozzarella cheese, and parsley. Stir it all together and taste for seasoning. Add salt and pepper as needed.
  • Roll out the puff pastry and cut rectangles from the dough with a knife or pizza cutter, and place a spoonful of the pepperoni pizza sauce on one side of the puff pastry.
  • Dip your finger in the beaten egg and line one side of the rectangle, and fold the puff pastry square over so it creates a pocket.
  • Crimp the edges with a fork, and place the pizza pocket on a sheet pan.
  • Repeat with the remaining puff pastry and pizza sauce, then brush all the tops with egg wash.
  • Bake in the oven for 20-25 minutes until the puff pastry is golden brown and puffed. Serve the pizza puffs while hot. Enjoy!