Servings: 12 pizza bites
Equipment
- Two large rimmed baking sheets
- Parchment paper
Ingredients
- 2 sheets frozen puff pastry thawed (one standard package, sheets about 10 x 15 inches)
- ½ cup pizza sauce about 2 teaspoons per bite
- ¾ teaspoon dried oregano
- 4 ounces low-moisture mozzarella cheese cut from a block into thin strips
- 24 small green olive rings 2 per bite
- All-purpose flour for dusting
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Place the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal rectangles, for 12 rectangles total. Cut across the short side into three, then across the long side into two.
- Arrange the rectangles on the prepared baking sheets, leaving room between them to puff. Using a sharp knife, lightly score a border about ½ inch in from the edges, cutting into the surface of the pastry without cutting all the way through.
- Spread about 2 teaspoons of pizza sauce inside the scored border of each rectangle. Sprinkle lightly with the dried oregano.
- Cut the mozzarella into thin, narrow strips. Arrange them over the sauce in a crisscrossed, slightly uneven pattern, leaving small gaps between the strips so the sauce shows through.
- Place 2 green olive rings near the top of each rectangle for the eyes, pressing them down lightly.
- Bake for 20 to 25 minutes, until the puff pastry is puffed and golden brown and the cheese has melted. Begin checking at 18 minutes, as ovens vary and these pieces are small. Swap the sheets between racks halfway through if your oven bakes unevenly.
- Let the mummy pizza bites cool on the baking sheets for a few minutes before serving. Serve warm.
Notes
- Use regular frozen puff pastry, thawed according to the package directions. All-butter puff pastry also works and browns a little deeper.
- Low-moisture mozzarella melts with less excess moisture than fresh mozzarella. Cutting it from a block into thin strips is what keeps the bandage pattern visible.
- Leave small gaps between the cheese strips. The mozzarella spreads as it melts, and the gaps give it somewhere to go.
- Keep the sauce to about 2 teaspoons per rectangle, roughly ½ cup for the batch. More than that softens the pastry underneath.
- Twelve rectangles will not fit on one sheet with room to puff. Use two sheets, or bake in two batches and keep the second tray chilled until it goes in.
- To make ahead, assemble, cover, and refrigerate for a few hours before baking, ideally the same day.
- Keep the pastry chilled until it goes in the oven.
- To reheat, use a 350°F oven for 5-8 minutes or an air fryer at 325°F for 2-4 minutes. The microwave warms them through but softens the pastry.
Nutrition
Calories: 262kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 279mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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