INGREDIENTS 1 sheet puff pastry 15 pepperoni slices ¼ cup marinara ½ cup shredded mozzarella 1 egg for egg wash
PREPARATION Preheat oven to 400°F/200°C. Cut the puff pastry into six rectangles and place on a nonstick baking tray. On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese. Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles. Brush with egg wash. Bake for 15-20 minutes or until the pastry is flaky and golden. Enjoy!
Ham Egg & Cheddar Pockets Servings: 3
INGREDIENTS 1 sheet puff pastry 3 eggs, scrambled 6 pieces ham 3 slices cheddar 1 egg for egg wash
PREPARATION Preheat oven to 400°F/200°C. Cut the puff pastry into six rectangles and place on a nonstick baking tray. On one rectangle, place a slice of cheddar, 1 scrambled egg, and 2 pieces of ham. Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles. Brush with egg wash. Bake for 15-20 minutes or until the pastry is flaky and golden. Enjoy!
Spinach Tomato Pesto Pockets Servings: 3
INGREDIENTS 1 sheet puff pastry ¼ cup pesto 1 cup spinach, cooked 2 roma tomatoes, sliced ½ cup shredded mozzarella 1 egg for egg wash
PREPARATION Preheat oven to 400°F/200°C. Cut the puff pastry into six rectangles and place on a nonstick baking tray. On one rectangle, spread 1 tablespoon of pesto. Top with cooked spinach, 2 tomato slices, and mozzarella. Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles. Brush with egg wash. Bake for 15-20 minutes or until the pastry is flaky and golden. Enjoy!
