Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Pepperoni Roses
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- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 12 rose pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 148
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 367 mg
A bouquet you can eat is always a fun idea — and these pepperoni roses turn a handful of pizza-inspired ingredients into a playful snack or appetizer that's perfect for game-day spreads, Valentine's Day or anytime you want a recipe that gets people talking. For best results divide the roses between two 12-cup muffin tins, placing them around the outer edge of each pan. This gives the pastry plenty of room to crisp and brown evenly.
- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 12 rose pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 148
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 367 mg
Ingredients
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Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly spray two 12-cup muffin pans with olive oil spray.
- Working with one sheet of pastry at a time, lightly dust your work surface with flour. Roll one sheet out slightly so it’s about 9-by-12 inches. With a long side closest to you, cut the sheet vertically into six 2-inch strips. Leave the strips in place and brush the surface with 1/3 cup pizza sauce and sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan.
- Working with one strip at a time, layer on 6 slices of pepperoni, overlapping them slightly and leaving them about half exposed on one long side of the strip. Leave a bit of space at the ends of the strip with no pepperoni. Roll the strip up and pinch the edge to seal the pastry. Set the roll pepperoni-side up on your work surface and gently press and flatten the base a bit so it stands up straight when you place it in an outer cup of one of the prepared tins. Repeat with the remaining pastry strips, placing the roses all on the outer edges of the tin and leaving empty space in the middle. Repeat with the remaining pastry sheet, sauce, mozzarella and Parmesan.
- Bake until the pastry is deep golden brown and crisp, rotating the pans from top to bottom and back to front halfway through, 35 to 37 minutes. Remove and let cool on a rack just until they’re not blazing hot, 2 to 3 minutes, then use a small offset spatula to transfer each to the rack to cool slightly. Serve the warm pepperoni roses on a round platter surrounded by basil sprigs so they resemble a bouquet.
