Mini Pull-Apart Pepperoni Bread

By margiekyle

Tired of serving the same old appetizers? You’ll love this one featuring a mixture of puff pastry pieces, pepperoni, mozzarella, Parmesan and Italian seasoning. It’s spooned into mini muffin-pan cups and baked for 25 minutes resulting in scrumptious little treasures ready for dipping in your favorite pizza sauce.

Ingredients

• 4 ounces sliced pepperoni, cut in quarters (about 1 cup)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 2 teaspoons olive oil
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 cup Prego® Pizzeria Style Pizza Sauce, warmed

Details

Servings 12
Adapted from campbellskitchen.com

Preparation

Step 1

1 Heat the oven to 400°F.

2 Stir the pepperoni, mozzarella cheese, Parmesan cheese, seasoning and oil in a large bowl. Unfold the pastry sheet and tear into 3-inch pieces. Add to the pepperoni mixture and toss to coat. Spoon about 1/3 cup pastry mixture into each of 12 (2 1/2-inch) muffin-pan cups.

3 Bake for 25 minutes or until the pastry is golden brown. Let the minis cool in the pan on a wire rack for 5 minutes. Remove the minis from the pan. Serve with the pizza sauce for dipping.