Puff Pastry Pepperoni Pizza Roll

Puff pastry stands in for dough in this pizza-inspired appetizer. The recipe easily doubles and is great for a potluck or crowd: Bake the[ roll a few hours in advance, refrigerate wrapped in foil and reheat in a 350 degree F oven.]

Total Time:
1 hr 20 min
35 min
45 min

8 to 10 servings

  • One 9-ounce sheet frozen puff pastry, thawed
  • 2 cups shredded part-skim mozzarella (8 ounces)
  • 4 ounces thinly sliced salami, cut into bite-size pieces
  • 2 ounces sliced pepperoni
  • 1/4 cup grated Parmesan, plus more for sprinkling
  • 5 tablespoons plain dry breadcrumbs
  • 2 large eggs, beaten in separate small bowls
  • 2 tablespoons drained banana peppers, coarsely chopped
  • 1/2 teaspoon dried oregano, plus more for sprinkling
  • Kosher salt
  • Pinch of crushed red pepper flakes, plus more for sprinkling
  • All-purpose flour, for the work surface
  • 1 cup prepared pizza sauce, for dipping
Watch how to make this recipe.
  • Special equipment: a baking stone or baking sheet

  • Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.

  • Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.

  • Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.

  • Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.

  • Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.

  • Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.

  • Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Easy Holiday Appetizers