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.
serves
12
people
Ingredients
cost per recipe: $7.37
The price is determined by the national average.
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4
ounces sliced pepperoni, cut in quarters (about 1 cup)
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1
cup shredded mozzarella cheese (about 4 ounces)
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1/2
cup grated Parmesan cheese
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2
teaspoons Italian seasoning
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2
teaspoons olive oil
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1/2
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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1
cup Prego® Pizzeria Style Pizza Sauce, warmed
How to Make It
Step 1
Heat the oven to 400°F.
Step 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.
Step 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.
