Puff Pastry Pizza Pockets
Mozzarella cheese, crushed tomatoes and pepperoni enveloped in golden, crisp, flaky and buttery puff pastry. It's Puff Pastry Pizza Pockets!
- 1 Sheet Prepared Puff Pastry Dough, thawed but still very cold
- 4 tbsp. Crushed Tomatoes, divided
- 1/2 cup Grated Mozzarella Cheese, divided
- 1 Egg, beaten with a splash of water
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the puff pastry dough to close up the cracked folds and to get a little more length and width out of the dough. We want to get four strips that are about 3.5-inches on the short side.
Use a spoon to spread a spoon full of sauce on one half of the puff pastry strip. be sure to leave a 1/2-inch border for sealing the pastry pocket. Then sprinkle a little grated mozzarella.
Lay the pepperoni slices on the cheese, then top with more cheese.
Get a little dish of water and use your finger to moisten the 1/2-inch border (toppings side) of the dough. Then fold the other side of the dough over the toppings. Press, and use the tines of a fork to seal. Transfer the pockets to a parchment-lined sheet tray.
Brush the tops with egg wash. Then use the fork or a knife to poke or slice a few ventilation holes in the top of the dough. Now bake the Puff Pastry Pizza Pockets for about 15-20 minutes, just until the pastry is puffed and golden.
Seriously, let these cool off for longer than you think you need to before biting into one. Transfer the Puff Pastry Pizza Pockets to a serving plate.