Ingredients:

  • 1 sheet puff pastry (250g), rolled to 1/8 inch thickness
  • 60 slices thin cut pepperoni (150g)
  • 1.5 cups low moisture mozzarella cheese (170g)
  • 1/4 cup pizza sauce (60ml)
  • 2 tbsp unsalted butter (30g)
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tbsp fresh Parmesan cheese (5g)

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease your 12 cup muffin tin thoroughly with non stick spray or a little extra butter.
  2. Lay out your puff pastry sheet and roll it gently until it's about 1/8 inch thick. Note: If it’s too thick, the center won't cook.
  3. Using a pizza cutter, slice the dough into 12 even strips, roughly 1.5 to 2 inches wide.
  4. Spread a very thin layer of pizza sauce down the center of each strip. Note: Too much sauce will make the pastry slippery and hard to roll.
  5. Sprinkle a tablespoon of the 1.5 cups low moisture mozzarella cheese over the sauce.
  6. Lay 5 slices of pepperoni along the top half of the strip, overlapping them slightly and letting the top half of each slice hang over the edge.
  7. Fold the bottom half of the pastry strip up over the bottom half of the pepperoni slices.
  8. Starting from one end, roll the strip up tightly. Note: You'll see the pepperoni start to fan out like rose petals.
  9. Place each rose into a muffin tin cavity. Note: Press down slightly so they sit flat.
  10. Mix the melted butter, garlic powder, and oregano. Brush it over the tops of the roses and bake for 20 minutes until golden and crackling.