The Super Bowl is just around the corner and I’ve got the perfect, most simple finger food for you. These football shaped pizza puff pastries are easy to make, super versatile and so cute. Both the kids and adults will approve of these mini pizzas!
So to me, one of the best parts of the Super Bowl is the food. Growing up in Canada, I never really had a favourite team, although I do have a few I’m not a fan of. I always enjoy watching the Super Bowl though, mainly for the excitement of the game, food and commercials. Plus the half time show is usually amazing as well. All the greasy finger foods and desserts is just the best and I’m sure I’m not alone in that I always overeat. Can’t say I usually regret it though and I certainly don’t with these pizza puff pastries!
I love these little pizzas as I can easily put different fillings for different people.. or kids and the flaky puff pastry is just perfect with the pizza fillings. Everyone will be asking for these again!
These pastries, which are essentially just mini pizzas, are also easy to throw in a school lunch and can be made a bit healthier depending on the fillings you use. Just heat them up and throw them in a thermos in the morning. While they won’t stay crisp, they’ll still be delicious. To reduce the moisture and keep them from getting soggy, you can store them with a paper towel.
Other Shape Options
These little pastries can be made in any shape for any sport or occasion, like a basketball, christmas tree, easter bunny, etc. If you don’t have cookie cutters then you can just cut squares or cut shapes free hand. No matter the shape, make sure you have two per pastry so you can enclose the filling.
Honestly, you can put whatever you like! For the kids I usually do pepperoni, tomato sauce and mozzarella but you can mix it up and do Alfredo, pesto, chicken, anything really! Just make sure everything is chopped into smaller pieces so you can easily cover it and it won’t tear through the pastry.
You can also just do a totally different filling like a sweet filling. Nutella is delicious, like I used in my Nutella filled turkey puff pastries or a jam like in my cranberry jam filled Christmas tree puff pastries.
Working With Puff Pastry
The easiest way to make these pizza puff pastries is to work with a slightly chilled pastry dough. If your pastry is warm, it’s harder to cut with the cookie cutters and it may not bake as nicely as butter can leak out.
If you’re using frozen puff pastry, take it out of the freezer about 2 hours prior to rolling it. It should still feel cold to the touch but not frozen. Roll it into a 12in x 12in square using a rolling pin or wine bottle if you don’t have one! Then proceed to cut your shapes as close to each other as you can.
You can take the scraps and reroll it as well. Just don’t work the dough too much or you can start to develop the gluten creating a tough pastry. I rerolled mine twice and had no issues.
If you don’t want to waste any pastry, roll out the scraps like before into a square or rectangle. Cut it in half with a pizza cutter, knife, etc. Fill with jam the same way you would the trees, with a border, and then egg wash the perimeter. Layer the other half on top and egg wash it. Then bake it. Voila, an extra delicious pastry and no waste.
- Don’t overwork the dough or it can become tough. Just gently roll it out.
- If your dough is sticking to everything, sprinkle some flour on your rolling pin and work surface.
- Don’t overfill the puff pastries. The filling will explode out ruining your shape or leak.
- I highly recommend using the egg wash to seal the pastries and on top so you get that beautiful golden colour.
- Working with cold dough is much easier and will result in a better bake. If you feel your dough is getting too warm, pop it back in the fridge for 5-10 minutes.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Simple Game Day Treats
Today’s song is a pump up song that comes on at a lot of sporting events, at least here in Canada. Here’s Burn it to the Ground by Nickelback. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song. May contain appropriate language for children.
Football Pizza Puff Pastries
- 1 pck (450g) frozen puff pastry, thawed (2 sheets)
- 1 large egg
- 1 tsp milk
- 1 1/4 cup marinara sauce (or whatever sauce you like)
- 18 cut slices of cheese (*See notes) (any kind)
- 36 mini pepperoni slices (optional)
Other Optional Fillings
- Peppers; bacon; shredded chicken; onion; etc.
- Preheat oven to 400℉ and line a baking pan. In a small bowl, combine the egg and milk, whisk together well. Set aside.
- Sprinkle a little flour over your counter and on your rolling pin. Roll the first sheet of pastry into a 12in x 12in square. (**See notes) With a football cookie cutter, or whatever shape you want, cut as many shapes as you can, hopefully in an even number. You can take the scraps and reroll a couple of times to get a couple more shapes. Just ensure you don't overwork the pastry or it will get tough.
- Lay the cut out footballs on the pan and dollop about 1 tbsp of pizza sauce, or sauce you're using, into the middle area. Spread it around leaving a 1 inch or 2cm border to prevent leakage. Do this to each football. Only fill half the footballs.
- Then add the rest of your toppings, I added cheese and pepperoni. Whatever toppings you use, make sure they're cut small or they may leak or tear through the pastry.
- Once you've filled half the footballs, using a pastry brush or paint brush, paint a little egg wash around the border you've left. Then take another football cutout and lay it on top, ensuring you line them up. Using your fingers, pinch the edges together all around. Make sure they're aren't any gaps or the filling can leak.
- Do this to each one and then paint a little more egg wash over the top of each pastry. Bake in the oven for about 18-20 minutes or until golden in colour. Continue this until you've used up all your pastry, including the second sheet of pastry. You may end up with a few scraps leftover at the end. (***See notes)