| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 ounces whole milk or part-skim ricotta, preferably Our Family
- 4 ounces shredded mozzarella, preferably Our Family
- 2 tablespoons all-purpose flour, plus more for dusting
- A good pinch kosher salt
- Pinch dried oregano
- Freshly ground black pepper
- 1/2 green pepper, chopped
- 2 large eggs
- 1 sheet puff pastry, thawed
- 6 tablespoons (94 grams) pizza sauce, plus more for serving
- Mini pepperoni, for topping
- Additional toppings as desired: onions, sausage, etc.
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.
- On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
- Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
- Bake until golden brown; begin checking for doneness at 30 minutes. (It’s alright if some of them break open at the seams while baking; it’s part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 141 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 80 mg |
| Sodium | 224 mg |
Reviews
Super easy and good for a game time snack. Not my favorite Molly Yeh recipe but they were definitely tasty
Really easy and a great lunch or dinner with a salad. Everyone wanted extra pizza sauce with a little hot sauce warmed up to dip. Have made twice already and will make again trying Italian sausage in place of the pepperoni.
Wow these were good! I made a gluten free pie dough and it turned out really well. I would definitely put in the toppings, it makes it a lot better. I would make these again!!
Very easy and delicious! PS they’re even better cold!!!
Very tasty! The recipe doesn’t call for Parmesan but the video clip does, so I followed the video and they came out great. Only other issue is I found that the amount of filling you get could easily fill up twice as many pastries, and I didn’t even add extra ‘toppings’ inside.
Would make again!
Would make again!
Great recipe! I made for my kid and her friends and everyone loved them. Molly is right that they are just as good cold the next morning!
Excellent and very tasty. I could not find the recipe right away so I tried to remember the steps. Missed a couple but still a good meal. Next time even better.
Great! Easy! Tasty! Definitely making it again