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Recipe Card
ingredients
Pizza Sauce:
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 large garlic clove, minced
- 1 (14.5 ounce) can Muir Glen Fire Roasted Crushed Tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh basil, chopped, plus whole leaves for garnish
ingredients
Rose Puffs:
- 6 ounces pepperoni
- 1 cup shredded mozzarella cheese
- 1 sheet puff pastry
Method
For the pizza sauce:
Step 1
In a small pan, heat oil and cook onions until translucent.
Step 2
Add garlic and season with salt and pepper.
Step 3
Stir in the Muir Glen Fire Roasted Crushed Tomatoes, dried oregano, garlic powder, and sugar.
Step 4
Stir to combine then heat sauce to a boil on medium heat. Reduce heat to low and allow sauce to simmer for 15 minutes.
Step 5
Turn off heat then stir in fresh chopped basil. Set sauce aside to cool
For the rose puffs:
Step 1
If using frozen puff pastry, defrost puff pastry according to packing instructions.
Step 2
Preheat the oven to 400℉.
Step 3
Once the puff pastry has thawed, slightly roll out and cut into 6 equal vertical strips.
Step 4
Working with one strip at a time, add a thin layer of the pizza sauce then a layer of cheese.
Step 5
Add pepperonis making sure that half the pepperoni hangs over the puff pastry and that the pepperonis are slightly overlapping each other.
Step 6
Tightly roll the puff pastry into a coil.
Step 7
Transfer rolls to a jumbo muffin tin or a baking sheet. Bake for 20-25 minutes, or until the inner dough has puffed.
Step 8
Serve with pizza sauce and fresh basil.