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
  • Serves: 12

Recipe

Ingredients

  • 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

Directions

  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.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes