Puff Pastry Pizza Bites
These puff pastry pizza bites bake up with shattery golden edges and a molten mozzarella center — an easy 30-minute appetizer that disappears before the first commercial break.
Equipment
- Two Rimmed Baking Sheets
- Parchment Paper
- Pizza Cutter
- Small bowl
- Pastry Brush
- Wire Rack
Ingredients
For the Pizza Bites
- 1 (17.3 ounces) box puff pastry, thawed
- 1 cup thick marinara or pizza sauce
- 1 1/2 cups shredded low-moisture mozzarella
- 1/4 cup grated Parmesan cheese
- 1/2 cup diced pepperoni (optional)
- 1 large egg
- 1 tablespoon water
For Finishing
- 1 handful fresh basil leaves, torn
- 1 pinch red pepper flakes, for the grown-ups
Instructions
- Preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper. Whisk the egg with the water in a small bowl for the egg wash.
- On a lightly floured surface, roll each puff pastry sheet into a 12-inch square, smoothing the folds and seams without overworking the dough.
- Use a pizza cutter to slice each sheet into 12 squares — two cuts in one direction, two in the other — for 24 squares total.
- Prick the center of each square three times with a fork. This lets steam escape and keeps the center flat while the edges puff up like a frame.
- Brush the borders of each square with egg wash, leaving the center bare.
- Spoon one level teaspoon of thick marinara into the center of each square and spread it slightly, keeping a clear border of bare pastry around the edges.
- Scatter mozzarella over the sauce, then Parmesan, then diced pepperoni if using. Keep all toppings inside the border.
- Bake at 400°F for 15 to 18 minutes, until the edges are the color of maple syrup and the cheese is bubbling and freckled with small brown spots.
- Let the bites rest on the pan for 2 minutes, then transfer to a wire rack. Scatter fresh basil over the hot bites, add red pepper flakes for the adults, and serve warm.
Notes
Keep the pastry cold until it hits the hot oven; if the squares feel sticky on a humid day, chill the whole tray for 10 minutes. Do not oversauce — one level teaspoon per square is the difference between flaky and soggy. Assemble ahead: cover and refrigerate up to 24 hours, or freeze solid and bake from frozen at 400°F for 18 to 20 minutes. Reheat baked leftovers at 375°F for about 5 minutes on a wire rack.