Mini Pull-Apart Pepperoni Bread

Tired of serving the same old appetizers? You’ll love this one featuring a mixture of puff pastry pieces, pepperoni, mozzarella, Parmesan and Italian seasoning. It’s spooned into mini muffin-pan cups and baked for 25 minutes resulting in scrumptious little treasures ready for dipping in your favorite pizza sauce.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 25 minutes
  • cool: 5 minutes
  • total: 15 minutes
  • Serves: 12



  • 4 ounces sliced pepperoni, cut in quarters (about 1 cup)
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 teaspoons olive oil
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 cup Prego® Pizzeria Style Pizza Sauce, warmed


  1. Heat the oven to 400°F.

  2. Stir the pepperoni, mozzarella cheese, Parmesan cheese, seasoning and oil in a large bowl.  Unfold the pastry sheet and tear into 3-inch pieces.  Add to the pepperoni mixture and toss to coat.  Spoon about 1/3 cup pastry mixture into each of 12 (2 1/2-inch) muffin-pan cups.

  3. Bake for 25 minutes or until the pastry is golden brown.  Let the minis cool in the pan on a wire rack for 5 minutes.  Remove the minis from the pan.  Serve with the pizza sauce for dipping.

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