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Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Place the four individual puff pastry squares onto the prepared baking sheet, ensuring they are spaced apart. Using a fork, gently prick holes all over the surface of each puff pastry square. This helps prevent excessive puffing in the center.

Spoon about 2 tablespoons of pizza sauce onto the center of each puff pastry square. Using the back of the spoon, gently spread the pizza sauce, leaving a 1/2-inch border around the edges of the pastry.

Evenly sprinkle about 1/4 cup of shredded mozzarella cheese on top of the pizza sauce on each pastry.

Place four pepperoni slices on top of the mozzarella cheese on each pastry, arranging them slightly overlapping.

In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the exposed edges of the puff pastry with the egg wash. This will help them turn golden brown and shiny.

Sprinkle the dried oregano (or Italian seasoning) over the pepperoni and the egg-washed edges of the pastry.

Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden brown, puffed up, and the cheese is melted and bubbly. Keep an eye on them to prevent over-browning.

Carefully remove the pepperoni puff pastry pizzas from the oven. Let them cool on the baking sheet for a few minutes before serving. They are best enjoyed warm.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Place the four individual puff pastry squares onto the prepared baking sheet, ensuring they are spaced apart. Using a fork, gently prick holes all over the surface of each puff pastry square. This helps prevent excessive puffing in the center.

Spoon about 2 tablespoons of pizza sauce onto the center of each puff pastry square. Using the back of the spoon, gently spread the pizza sauce, leaving a 1/2-inch border around the edges of the pastry.

Evenly sprinkle about 1/4 cup of shredded mozzarella cheese on top of the pizza sauce on each pastry.

Place four pepperoni slices on top of the mozzarella cheese on each pastry, arranging them slightly overlapping.

In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the exposed edges of the puff pastry with the egg wash. This will help them turn golden brown and shiny.

Sprinkle the dried oregano (or Italian seasoning) over the pepperoni and the egg-washed edges of the pastry.

Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden brown, puffed up, and the cheese is melted and bubbly. Keep an eye on them to prevent over-browning.

Carefully remove the pepperoni puff pastry pizzas from the oven. Let them cool on the baking sheet for a few minutes before serving. They are best enjoyed warm.
