Puff pastry pizza bites

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Prep Time10

Cook Time25

Total Time35

Servings: pastries

Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan.
Place the puff pastry sheet on a lightly floured piece of parchment paper, roll it out crosswise (only the shorter edges so that the dough is wider).
Cut it into 15 squares. Using a small knife, score (do not cut all the way through the pastry) the edges of each square to create a border.
Spread a teaspoon of pizza sauce in the middle of each square (don't add too much so that the pastry is not soggy).
Top with sliced ham, salami, mushrooms, and olives.
Bake for 10 minutes, then sprinkle the cheese on top, and bake for 15 more minutes, or until the pastry is puffed and golden.
Spread some basil pesto onto the pastries.
Enjoy!

Storage: Can you make these ahead? Unfortunately, like all puff pastry treats, these appetizers are best when freshly made or up to 2-3 hours after baking them. Then they will start to soften. For the best results, reheat them in the oven before serving them. You can not freeze puff pastry after it has been baked - it wouldn't be crispy anymore, just soggy. If you have bought fresh puff pastry (not frozen) you can top it with the toppings then freeze. You can bake it straight from the freezer, just a little bit longer.
How to make homemade pizza sauce: sautee 1 chopped small onion with 2 Tbsp olive oil for a couple of minutes, then add 3 finely chopped cloves garlic, 1/2 ts oregano, and 1/2 ts basil, cook 30 seconds. Add 1 can crushed tomatoes (again, my favorite brand is Mutti), cook for 15 minutes. Season with salt and pepper.
You can brush the borders of the pastries with beaten egg if you wish, they will have a nicer, golden color.
Calories: 1 puff pastry bite (1/15 of the recipe). This is only an estimate!

Calories: 105kcal