Puff Pastry Pizza Poppers

Ingredients

• 1 package Frozen Puff Pastry (Contains 2 sheets; keep partially frozen until ready to cut)
• 1 cup Pizza Sauce (Store‑bought or homemade marinara style)
• 1 cup Mozzarella Cheese (Shredded, low‑moisture)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 12 slices Pepperoni (One slice per popper; can use other cured meats)

Instructions

1. Prepare Puff Pastry

   Lay frozen puff pastry sheets on parchment paper. Keep them as cold as possible; if they soften, return to freezer for a few minutes.

   Time: PT5M

2. Cut Outer Rings

   Using a large round cookie cutter (≈2¼–2½ inches), press into the partially frozen pastry and cut out circles. Transfer circles to a parchment‑lined baking sheet.

   Time: PT5M

3. Create Center Void

   Press a smaller cutter into the center of each circle to push the dough inward, leaving a ring about ⅜‑½ inch wide. Do NOT remove the punched‑out dough.

   Time: PT5M

4. First Bake (Blind Bake)

   Place the sheet in a pre‑heated 400°F (200°C) oven and bake for 20 minutes, or until the rings are puffed and golden.

   Time: PT20M

   Temperature: 400°F

5. Cool and Flip

   Remove the sheet, let the rings rest 5 minutes, then flip each ring over. Grate a generous amount of Parmesan onto the bottom side.

   Time: PT5M

6. Second Bake (Parmesan Set)

   Return the sheet to the 400°F oven for an additional 7 minutes, just until the Parmesan crisps.

   Time: PT7M

   Temperature: 400°F

7. Cool Before Filling

   Allow the baked shells to cool on a rack for 10‑15 minutes so they firm up and dry slightly.

   Time: PT12M

8. Press Center Pocket

   Using the tip of a teaspoon, press firmly into the center of each ring to create a shallow well for toppings.

   Time: PT3M

9. Add Sauce and Cheese

   Spoon about 1 tablespoon of pizza sauce into each well, then top with a generous sprinkle of shredded mozzarella (and optional Monterey Jack).

   Time: PT5M

10. Add Pepperoni

    Place one pepperoni slice on each popper and press lightly so it adheres.

    Time: PT2M

11. Final Bake

    Return the sheet to the 400°F oven and bake for about 20 minutes, until the cheese is bubbling and the pepperoni is lightly browned.

    Time: PT20M

    Temperature: 400°F

12. Cool and Serve

    Transfer the poppers to a cooling rack; let sit until just warm (about 5 minutes) for maximum crispness, then serve.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

9 g

Fiber

0.5 g