PEPPERONI AND CHEESE PUFF PASTRY RECIPE| HOW TO COOK WITH PUFF PASTRY |Cooking With Carolyn

Copyright © 2016 by Cooking With Carolyn

Yield: 8 Servings

Ingredients

· 1 – 17.3 Ounce Package (2 Sheets) Puff Pastry, defrosted according to Manufacturer’s directions

· 1 Cup Pasta Sauce, Your Choice

· 1½ Cups Shredded Mozzarella Cheese

· 2 to 3 Ounces Sliced Turkey or Regular Pepperoni, cut into strips

· ¼ Cup Fresh Sliced Basil

· To Taste Dried Italian Herbs

· 1 Whole Egg + 2 Tablespoons Water = Egg Wash

Directions

Preheat oven to 400 Degrees F

Prepare all of the ingredients for the filling first. Whisk the egg wash and set aside.

Unfold the puff pastry onto a surface that has been lightly dusted with flour. Lightly roll over the seams where the sheets were folded with a rolling pin. Cut each sheet into 4 equal squares.

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