An easy recipe!
|Puff pastry sheets||17 1/3 Ounce (2 sheets)|
|Pasta sauce||1 Cup (16 tbs) (your choice)|
|Shredded mozzarella cheese||1 1/2 Cup (24 tbs)|
|Sliced turkey pepperoni||3 Ounce (cut into strips)|
|Sliced basil||1/4 Cup (4 tbs)|
|Dried italian herbs||To Taste|
|Egg||1 (+ 2 Tablespoons Water = Egg Wash)|
Preheat oven to 400 Degrees F.
Prepare all of the ingredients for the filling first. Whisk the egg wash and set aside.
Unfold the puff pastry onto a surface that has been lightly dusted with flour. Lightly roll over the seams where the sheets were folded with a rolling pin. Cut each sheet into 4 equal squares. With each square facing you, brush the left and bottom sides with the egg wash. Next, place about 1 tablespoons of pasta sauce in the center followed by mozzarella cheese, basil, pepperoni and a light sprinkle of dried Italian Herbs.
Next, fold the puff pastry over by taking the upper right-hand corner and folding it over to meet the lower left-hand corner. Slightly stretch the pastry so it can be completely sealed and all of the filling is securely inside. Using a fork, crimp and seal the edges. Use a paring knife to make a small slit in the center just so the pastry can vent during the cooking time.
Place the stuffed pastries on a baking sheet lined with parchment paper at least 2 inches apart and brush each one with egg wash. Bake at 400 degrees F for 25 minutes. Once done, allow them to cool for about 5 minutes and then enjoy immediately.