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.

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Bake Level
Easy
Serves
2 Puffs
Bake time
15 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Baking Sheet

Baking paper

Pastry Brush

Nutrition estimate

1 puff

  • Calories 250 kcal
  • Fat 15.0 g
  • Saturated fat 7.0 g
  • Carbohydrates 20.0 g
  • Sugars 2.0 g
  • Fibre 1.0 g
  • Protein 6.0 g

Tips from our bakers

For Pizza Puffs

How to Make Puff Pastry Cheese Straws

Lightly brush a thawed Jus-Rol™ Frozen Puff pastry sheet with beaten egg. Spread sheet with the tapenade, pesto or other filling of your choice, so that it is farily thinly…...
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Puff Pastry Cheese Straws

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
How do I cut puff pastry without squashing layers?
Use a very sharp knife or pizza cutter and press straight down rather than dragging. For shapes, chill after cutting so edges stay clean before baking.
Jus Rol Puff Pastry Angle 320g Carton Shadow
640g

Made with Frozen Puff Pastry Sheets

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Puff Pastry Cheese Straws

Guide

How to Make Puff Pastry Cheese Straws

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