Football Pizza Puff Pastries
Football pizza puff pastries are the perfect versatile finger food for the Super Bowl or any game day! They're basically a homemade pizza pocket that the kids and adults are sure to enjoy.
Ingredients
- 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.
Instructions
- 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)
Notes
*Cut the slices so they fit your shape. For these football shaped pastries, I just cut slices off a rectangle of cheese. Cut the ends off if they don't fit. Shredded cheese also works but can be a bit messier when you're trying to close the pastry.
**If it’s warm in your kitchen, keep the second sheet of pastry in the fridge. If the pastry gets too warm, the butter can leak and you’ll lose the flaky layers. Take it out again once you’re ready to use it.
***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 toppings and sauce the same way you would the footballs, with a border, and then egg wash the perimeter. Layer the other half on top and egg wash it. Then bake it.
Tried this recipe?Let us know how it was!