Puff pastry adds a light texture to the usual pizza preparation. Serve these little appetizers and watch them disappear in a flash.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
121 per serving
- 2 ounces packaged sliced pepperoni, (about 24 slices) cut into a small dice
- 1/2 cup aged Asiago cheese, grated
- 3/4 teaspoons thyme, dried
- 3/4 teaspoons oregano, dried
- 1/8 teaspoons kosher salt
- 1/4 teaspoons black pepper, ground
- 1 sheet frozen puff pastry, (half of 17.3 ounce package), thawed
- flour, (for dusting work surface while rolling out dough)
- 2 tablespoons honey-Dijon mustard
- fresh thyme, for garnish
Preheat oven to 350°F. Mix diced pepperoni, Asiago cheese, dried thyme, dried oregano, kosher salt and black pepper in a medium bowl.
Flour your work surface. Unfold puff pastry. Roll out pastry to 1/8-inch thickness. Using a small 2 1/2 inch circle pastry cutter, cut out 30 rounds. Transfer rounds to parchment-lined sheet pan and prick each circle 3 times with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake pastry for about 10 minutes, then remove the sheet pan and bake until browned, about 5 more minutes; remove pastry from oven. Increase oven temperature to 400°F.
Brush mustard on cooked puff pastry. Place a full teaspoon of the cheese and some pepperoni mixture on top.
Bake 5-7 minutes or until hot and cheese is melted. Serve immediately garnished with a sprig of thyme.