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Quick & Easy Pizza Scrolls with Puff Pastry

Yield: 44 scrolls
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Forget what you know about classic pizza. This recipe for pizza scrolls with puff pastry is an elegant version of your favorite party snack! With pepperoni, mozzarella, and fresh basil, they have all the flavors of classic pepperoni pizza in a crisp, flaky package. And you can make them in advance for a stress-free appetizer!
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Ingredients

  • 2 sheets of puff pastry, preferably all-butter, thawed (520 grams)
  • 2/3 cup roasted tomato sauce or store-bought, divided (180 milliliters)
  • 3 cups freshly-shredded whole milk mozzarella cheese, divided (300 grams)
  • 1/2 cup freshly-grated parmesan cheese, divided (50 grams)
  • 5 ounces pepperoni, divided (140 grams)
  • 1/2 cup fresh basil, roughly chopped, divided (12 grams)
  • 2 teaspoons oregano, divided
  • Red pepper flakes, to taste (optional)
  • 1 large egg

Equipment

Instructions 

  • Preheat the oven to 400°F (204°C). Line 2 sheet pans with parchment paper.
  • Roll one sheet of puff pastry into a 10×12-inch rectangle. Spread half of the tomato sauce over the puff pastry sheet all the way to the edges. Evenly top the tomato sauce with half of the mozzarella cheese, parmesan cheese, pepperoni, basil, and oregano. Sprinkle red pepper flakes over the top to taste, if desired.
  • Starting with the long end towards you, tightly roll the puff pastry into a long log, sealing the edge well. Repeat this process with the remaining ingredients so you have two puff pastry logs.
  • Place the logs on a sheet pan, cover, and freeze for 20-30 minutes. (Alternatively, refrigerate the logs for 30 minutes or up to 3 days.) Once the logs are firm, use a sharp knife to cut them into 1/2-inch slices, about 20-22 pinwheels each. Line the pinwheels 2-3 inches apart on the prepared sheet pans. Refrigerate any remaining pinwheels for later.
  • In a small bowl, whisk the egg with 1 Tablespoon of water to make an egg wash. Using a pastry brush, brush the tops and sides of the pinwheels with the egg wash. Bake for 16-18 minutes, until the scrolls are crisp and golden-brown. Repeat with the remaining scrolls. Serve warm with extra tomato sauce.

Notes

Don’t forget to thaw the puff pastry before making this recipe! You can thaw it at room temp for about 30 minutes or overnight in the fridge.
Make sure you’re using freshly-shredded cheddar cheese. Pre-shredded will make the filling grainy.
Feel free to swap the pepperoni with any of your favorite pizza toppings like sausage, mushrooms, olives, peppers, onions, etc. Just make sure the ingredients are flat or finely chopped so they roll up easily.
Keep any leftover raw pinwheels in the fridge. Cold puff pastry is key for flaky layers.
Make-ahead - Freeze the raw scrolls in a parchment paper-lined zipper bag for up to 3 months. You can bake the scrolls straight from the freezer, just add 1-3 minutes to the bake time if needed.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1pinwheel, Calories: 106kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 162mg, Potassium: 35mg, Fiber: 0.3g, Sugar: 0.3g, Calcium: 56mg, Iron: 0.5mg
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