Pepperoni Pizza Puffs

Everyone’s favorite pizza in mini puff pastry boats. You’ll love these simple Pepperoni Pizza Puffs filled with fresh tomato, pepperoni, and parmesan cheese.

Rate The Recipe⭐⭐⭐⭐⭐

I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

What You’ll Love About Pepperoni Pizza Puffs:

This recipe was an inspiration from eat well 101. I’ve been on an appetizer kick the last couple of weeks and because most people love pizza, I just had to make and share these adorable Pepperoni Pizza Puffs.

It’s always a good night when pizza is on the menu. These are super easy to assemble and even more fun to eat. The buttery puff pasty crust is light and crisp and perfect for holding the pizza toppings. Serve these hot out of the oven or even at room temperature. They’re perfect for a party where people can graze the appetizer table throughout the night.

You can also customize the filling with your favorite pizza toppings so if you don’t like pepperoni or want to have a variety of pizza puffs, this recipe is flexible.

Ingredients:

• Puff pastry sheet
• Fresh tomato slices
• Fresh basil
• Pepperoni slices
• Dried oregano
• Parmesan cheese
• Egg

Optional Dipping Sauce:

• Pizza sauce or marinara
• Prepared pesto
• Ranch dressing

Can I substitute Puff Pastry with phyllo dough?

Unfortunately no. I’ve made this mistake a few times. While puff pastry does bake up light and airy, it has a higher fat content and comes in one single sheet that can roll out like dough. Phyllo dough has several paper thin sheets that tear easily and when baked are extremely flaky. Puff pastry is the best dough for this recipe.

Other Pizza Puff Combinations:

• Add Canadian bacon with a couple pineapple pieces.
• Use pizza sauce or pesto instead of tomato.
• Add mozzarella cheese for a cheesier pizza puff experience.
• Make an all cheese pizza puff with fresh herbs.

There are so many different toppings and combinations. The key is making sure you don’t add too much of any one ingredient. These are small and you don’t want the toppings to cause the crust to become soggy or weighted down.

How to Make Pepperoni Pizza Puffs:

Step 1. Start by preheating the oven to 360℉ and line a large sheet pan with parchment paper.

Step 2. Roll out thawed puff pastry slightly bigger than the original size making sure to smooth out the seems in the dough. Cut twelve, 2-inch by 2-inch squares and place them on the prepared sheet pan.

Step 3. Place one tomato slice in the center of each square, along with one or two pepperoni slices. Sprinkle with oregano, then fresh basil, and finally parmesan cheese.

Step 4. Next whisk egg and a splash of water in a small bowl. Brush the egg mixture around the edges of the dough, then fold and pinch the opposite corners to make a boat shape. It’s okay if the dough does not completely hold together. Brush the top of the pinched corners with more egg wash.

Step 5. Place the prepared pizza puffs in the refrigerator for 15 minutes to chill. Do not skip this step. Once chilled bake for 15-20 minutes or until puffed and golden. Serve with dipping sauce if desired or eat as is!

Recipe Tips:

• Thaw dough– make sure to completely thaw out the puff pastry dough but work with it immediately so it’s easy to handle.
• Chill dough– you’ll want to chill the dough before baking to ensure it bakes up light and crisp.
• Don’t overfill pastry squares– these pizza puffs are small so the less toppings the better. You want to make sure the two corners come together easily.

Do Pepperoni Pizza Puffs Reheat Well?

Yes! If you have an air fryer you could reheat until warmed through and crisp, or just place them on a sheet pan and bake at 350℉ for 5-7 minutes.

Other Appetizer Recipes You Might Enjoy:

• Mini Taco Bites
• Cocktail Sweet and Sour Meatballs
• Pimento Cheese Dip
• Easy Homemade French Onion Dip

See all Appetizers HERE!

Pepperoni Pizza Puffs

Everyone's favorite pizza in mini puff pastry boats. You'll love these simple Pepperoni Pizza Puffs filled with fresh tomato, pepperoni, and parmesan cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Rest time 15 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Italian

Servings 12 Pizza Puffs

Calories 186 kcal

Ingredients

  

• 1 puff pastry sheet thawed follow instructions on the back of the box
• 12 thin slices Roma tomatoes Roma tomatoes are the perfect size for the puff pastry squares
• 24 pepperoni slices we like turkey pepperoni
• dried oregano
• .5 ounce container of chopped fresh basil about 1/3 cup
• 1/3 cup grated or shredded parmesan cheese
• 1 egg
• 1 tsp water

Optional dipping sauce:

• pizza sauce or marinara
• prepared pesto
• ranch dressing

Instructions

 

Preheat of to 360℉ and line a large sheet pan with parchment paper.

• Roll out thawed puff pastry slightly bigger than the original size making sure to smooth out the seems in the dough. Cut twelve, 2-inch by 2-inch squares and place them on the prepared sheet pan.
• Place one thin tomato slice in the center of each square, along with one or two pepperoni slices. Sprinkle with a little oregano, then top with fresh basil (reserving a little basil when they come out of the oven) and parmesan cheese.
• In a small bowl whisk egg and water. Use a pastry brush to brush the egg mixture around the edges of the dough. Fold and pinch two of the 4 corners to make a boat shape. It’s okay if the dough does not completely hold together. Brush the top of the pinched corners with more egg wash. See post images for reference.
• Place the prepared pizza puffs in the refrigerator for 15-minutes to chill. Do not skip this step. Once chilled bake for 15-20 minutes or until puffed and golden. Serve with dipping sauce if desired or eat as is!

Notes

Tips:

 

• Thaw dough– make sure to completely thaw out the puff pastry dough but work with it immediately so it’s easy to handle.
• Chill dough– you’ll want to chill the dough before baking to ensure it bakes up light and crisp.
• Don’t overfill pastry squares– these pizza puffs are small so the less toppings the better. You want to make sure the two corners come together easily.

Reheating pizza puffs– If you have an air fryer you could reheat until warmed through and crisp, or just place them on a sheet pan and bake at 350℉ for 5-7 minutes.

 

This recipe could serve 4 people with other appetizers. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 4
Amount per serving
Calories	186
% Daily Value*
Total Fat 11.4g	15%
Saturated Fat 5.8g	29%
Cholesterol 61mg	20%
Sodium 393mg	17%
Total Carbohydrate 12.3g	4%
Dietary Fiber 1.2g	4%
Total Sugars 2g
Protein 10.5g
Vitamin D 4mcg	19%
Calcium 136mg	10%
Iron 2mg	11%
Potassium 133mg	3%

 

Keyword Easy appetizer, Finger foods, Fresh basil, parmesan cheese, Party food, Pepperoni pizza, Pizza puffs, Puff pastry pizza, tomatoes

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.