These homemade mini pizzas will delight your family. Puff pastry sheets roll around a filling featuring cream of mushroom soup, pepperoni slices, mozzarella cheese and Parmesan cheese. The pastry rolls are sliced and the slices are baked in individual muffin-pan cups resulting in golden, cheesy little treats that are perfect for dipping in your favorite Italian sauce.
cost per recipe: $8.77
The price is determined by the national average.
ounces pepperoni, roughly chopped
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup grated Parmesan cheese
teaspoon dried oregano leaves, crushed
teaspoon crushed red pepper
tablespoons all-purpose flour
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
cup shredded mozzarella cheese(about 6 ounces)
Heat the oven to 400°F. Lightly grease 12 (2 1/2-inch) muffin-pan cups. Stir the pepperoni, soup, Parmesan cheese, oregano and red pepper in a medium bowl.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet and roll into an 11x16-inch rectangle. Spread half the soup mixture on the pastry to within 1/2-inch of the edge. Top with half the mozzarella cheese. Starting at a short side, roll up like a jelly roll. Repeat with the remaining pastry sheet. Cut each pastry roll into 6 (1 1/2-inch) slices. Place the slices, cut-side down, into the muffin-pan cups.
Bake for 18 minutes or until the minis are golden brown. Let the minis cool in the pan on a wire rack for 5 minutes. Remove the minis from the pan.
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
There aren't any reviews yet. Log in to be the first to write a review. Write a review.
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Take the stress out of mealtime, with a delicious recipe newsletter delivered to your inbox each week.