These pizza rolls are a version of the basic margherita pizza which is made with mozzarella, fresh basil and tomatoes. I added bacon just because. That’s a good reason, right?
What I like about this appie is that they’re light and airy. Sometimes you don’t want an appetizer before dinner that’s going to fill you up…or your guests. I know if I’ve spent a lot of time preparing something fancy, or maybe a dinner that has a few courses, I want my guests to enjoy dinner. I don’t want them to pick at their meal because they’ve filled up on nuts, chips and dip, cheese and crackers, or trays of meaty appetizers.
So these little swirls of puff pastry pizza are perfect with a glass of wine before dinner and just enough of a tease to spur everyone’s appetite. And because they’re made with puff pastry, instead of heavy pizza dough, they’re light and delicate. You don’t have to eat just one!
Of course, if you’re doing a small plates meal, these are a great addition because you can bake a bunch of them and have more in the fridge for a second round of hot rolls in 15 minutes.
1 sheet of puff pastry, thawed
1 T water
½ cup shredded mozzarella cheese
¼ cup parmesan cheese
½ cup roma tomato, small dice
1/3 cup chopped fresh basil, loosely packed
3 pieces of medium crisp bacon, chopped
Stir egg and water in a bowl and set aside.
Unfold the sheet of puff pastry on a lightly floured surface with a short end facing you. Brush with the egg mixture.
Top with the mozzarella, parmesan, basil, tomatoes, and bacon. Leave about a one-inch border at the short end away from you. This will help to seal the dough when you roll it.
Roll the sheet into a jelly roll, starting from the shorter edge near you. Cut into 15 slices with a sharp knife. Lay on a parchment lined baking sheet.
Bake at 400 degrees for about 15 minutes or until pastry is golden brown.
Recipe by Pearl
Photo by Sunny