11/06/2026
Ingredients
1 sheet Puff Pastry (thawed but kept cold)
1 cup Mozzarella cheese (shredded)
20–24 slices Pepperoni
1 Egg + 1 tbsp Water (whisked for egg wash)
1/2 tsp Garlic powder
1 tbsp Fresh parsley (finely chopped)
1/2 cup Marinara sauce (warmed, for dipping)
Step-by-Step Instructions
Prep the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll and Cut: Roll out your puff pastry sheet slightly on a lightly floured surface to smooth any creases. Cut the sheet into 4 to 6 equal rectangles, depending on how large you want the batons.
Layer the Fillings: Down the center of each rectangle, arrange a tight line of pepperoni slices and top generously with mozzarella cheese. Sprinkle a pinch of garlic powder over the cheese.
Roll and Seal: Fold one side of the pastry over the filling, then roll it over completely to form a log. Pinch the seams and ends firmly to seal the cheese inside. Place them seam-side down on your prepared baking sheet.
The Topping: Brush the tops of the rolls generously with the egg wash. Press a few extra slices of pepperoni onto the outside of the pastry (as seen in image_2c2542.png) so they crisp up beautifully while baking.
Bake: Bake for 18–20 minutes, or until the pastry is puffed, deeply golden-brown, and the exterior pepperoni slices are crisp around the edges.
Serve: Garnish immediately with fresh chopped parsley. Let them cool for 5 minutes before serving warm with your bowl of marinara dipping sauce.
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