- 1 sheet puff pastry dough (half of 17.3 oz box), thawed
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- 32 slices pepperoni, cut in half
- 1 medium egg
- 1 teaspoon water
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
Preheat oven to 400°F. Spray 16 cups of the muffin pan with nonstick cooking spray.
Place thawed puff pastry sheet on a surface very lightly dusted with flour. Using a rolling pin, gently roll out dough into a 10×15-inch rectangle. Using a pizza cutter, cut puff pastry sheet lengthwise into 8 strips. Then cut strips in half crosswise, so you have 16 equal thin strips.
Spread pizza sauce evenly over the pastry sheet; then sprinkle with cheese. Lay 4 pepperoni halves on each strip, with the bottom of each along the bottom edge of the dough strip and the top sticking out slightly past the top edge. Starting at one end, roll up each strip firmly so the pepperoni looks like flower petals. Place each roll in one of the greased muffin cups.
In a small bowl, beat egg with water, parsley, and garlic powder. Using the pastry brush, brush egg wash over all exposed dough of each pepperoni blossom.
Bake in preheated oven for about 12-15 minutes or until golden brown. Remove from oven and let cool for 5 minutes.
Enjoy with extra pizza sauce for dipping, if desired.
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