
Pizza Puffs
Try this delicious recipe for pizza puffs with cheese, tomatoes and peppers – made with Jus-Rol’s ready rolled puff pastry and ready in just 20 minutes.
Quick Stats
Easy
2 puffs
15 minutes bake time
Pizza Puffs
Try this delicious recipe for pizza puffs with cheese, tomatoes and peppers – made with Jus-Rol’s ready rolled puff pastry and ready in just 20 minutes.
Ingredients
- Jus-Rol™ Puff Pastry Sheet
- 3 tbsp Tomato purée
- 2 Tomatoes, sliced
- 1 Green pepper, sliced
- 50g cheese, grated
- 1 Egg, beaten to glaze
- A few leaves rocket or basil to garnish
Equipment required
- Baking Sheet
- Baking paper
- Pastry Brush
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220ºC (200 ºC for fan assisted ovens) 425ºF, Gas Mark 7
- Unroll the pastry and cut 4 equal circles.
- Lay the pastry circles on a lined baking sheet, spread centres with tomato purée leaving a border all round each circle.
- Arrange the sliced tomato and green pepper on top of the purée, finishing with the grated cheese (again leaving a border all round). Brush borders with beaten egg and bake for 12 – 15 minutes until the edges have risen and the cheese melted.
- Scatter with a few rocket or basil leaves if desired and Serve hot.