Puff Pastry Pizza Roses

• total time: 22 minutes

Ingredients

1x sheet of pre-rolled Puff Pastry (14″ x 9″ / 35.5cm x 22cm)

120g / 1/2 cup Pizza Sauce, or enough to cover the pastry (don’t drown it in sauce)

200g / 7oz Pepperoni*

2 cup / 200g shredded Mozzarella, or as needed

Honey or Hot Honey, to serve**

Directions

Preheat the oven to 180C/350F.

Unwrap the pastry and spread over the pizza sauce. Slice the pastry into 8 equal strips (should be about 4.5cm/1.7” wide).

Lay 6 slices of pepperoni across each of the strips, overlapping as you go and leaving a little gap at the end. You want about half of the pepperoni to be hanging over the pastry (see video for reference). Roll up each strip (not too tightly) then gently press/pinch the pastry at the end with the gap to secure the roll.

Place in a lightly greased muffin tin and bake for around 20-25 minutes, or until golden and crisp on the outside with the cheese gooey right through. The pepperoni will darken and crisp up, just make sure it doesn’t burn. Run a butter knife around each one then carefully lift out using a spoon. Serve with honey if desired then enjoy!

You’ll want 48 slices in total (6 per rose). If you want to cut down on the pepperoni you can halve 24 slices and just have the halves poking out of the pastry.

I recommend serving with a drizzle of hot honey, or at least honey, just to balance out the salty pepperoni. You can use store-bought hot honey or make your own. I make mine by combing 1/4 cup / 80g honey, 1 tsp hot sauce and 1/2 tsp chilli flakes and gently warming in the microwave. Then let cool and adjust spice if needed.