My husband actually hid a piece of this in the back of the fridge behind the milk. Found it this morning wrapped in foil with his name written on it in Sharpie.
We made these puff pastry pizza squares last weekend because I had leftover puff pastry and honestly didn’t feel like making actual pizza dough. Threw some cheese, peppers, and onions on top, baked until everything got all golden and bubbly, and suddenly I’m running a restaurant out of my kitchen.
The pastry puffs up into these buttery, flaky layers while the cheese gets all melty and caramelized on top. The edges turn this deep golden brown and get almost crispy. My daughter ate three pieces standing at the counter before I could even plate them properly.
INGREDIENTS:
* 2 sheets puff pastry, thawed
* 1 ½ cups shredded mozzarella cheese
* ½ cup pizza sauce or marinara (spread thin)
* ½ red bell pepper, sliced thin
* ½ green bell pepper (or jalapeño), sliced thin
* ½ small red onion, sliced thin
* 1 tablespoon olive oil
* Italian seasoning
* Salt and pepper
INSTRUCTIONS:
Roll out the puff pastry sheets on a baking sheet lined with parchment paper.
Spread a thin layer of pizza sauce over each sheet, leaving about half an inch around the edges.
Sprinkle the mozzarella evenly over the sauce.
Arrange the peppers and onions on top however you want. I did one with jalapeños and one with bell peppers because my kids can’t handle spice.
Brush the edges lightly with olive oil and sprinkle everything with Italian seasoning, salt, and pepper.
Bake at 400°F for 18–22 minutes, until the pastry is puffed and deeply golden and the cheese is bubbling.
Let it cool for just a minute, then slice into squares with a pizza cutter.
Serve immediately before your family devises a hoarding system.
Honestly, would you make these for a lazy weekend lunch or is this just me finding excuses to eat puff pastry?