These Pepperoni Pizza Roses are so fun to make and even more delicious to eat!
I don’t know about you, but my favourite kind of roses are the kind you can eat. If you’re the same, you’ve landed in the right spot. Follow me…
Pepperoni Pizza Roses
I originally got this idea by just making pepperoni roses, but the next thing I knew I had a roll of puff pastry in one hand and a bag of mozzarella in the other. You see where we’re going with this.
These are very similar to my Puff Pastry Pinwheels. You just roll out the pastry, spread it with pizza sauce and slice it into strips. From there top with pepperoni and cheese and roll them up.
The key to making them look like roses is to leave half of the pepperoni exposed above the pastry. They look pretty neat, right?
Recipe Tip
Adding the mozzarella on top of the pepperoni will help ‘glue’ the roses together so it doesn’t unravel too much in the oven.
Process shots: unroll pastry (photo 1), spread with pizza sauce (photo 2), slice into strips (photo 3), add pepperoni (photo 4), add cheese (photo 5), roll up (photo 6).
To cook the roses, we’ll be adding them to a greaseproof muffin tin. They fit perfectly with just enough room to expand and puff up without unravelling.
The pastry will be slightly more doughy in the centre, but certainly still cooked. The outside should be golden and flaky.
Process shots: add roses to greaseproof muffin tin (photo 1), bake (photo 2).
Pepperoni Pizza Roses FAQ
I have tested both ways and conclude that there’s not much point. In fact, the egg wash makes the pastry more likely to stick to the pan. There’s a lot of fat in each rose which leaks out and in turn helps the pastry go golden on the outside.
The exposed pepperoni will deepen in colour and become nice and crispy. The cheese should be gooey right through with the pastry puffed up.
I have seen similar recipes use both pizza dough and crescent dough. I can’t vouch for either, as I’ve only ever used puff pastry, but I imagine you’d get similar results.
Serving Pizza Roses
They should slot out of the muffin tin easily if you ply them with a butter knife. They’ll also crisp up a little more as they rest.
Hot Honey
You’ll see in the video below that I serve these with a drizzle of hot honey, which I highly recommend doing. Or at least a drizzle of honey. The sweetness balances out the salty pepperoni so beautifully.
Besides that, you can be fancy and serve with some fresh basil leaves to complete the ‘rose’ theme, but it’s not necessary.
Looking for another edible rose recipe? Check out my Potato Roses!
After another puff pastry pizza recipe? Check out my Pizza Pockets!
Alrighty, let’s tuck into the full recipe for these puff pastry roses shall we?!
How to make Pepperoni Pizza Roses (Full Recipe & Video)
Pepperoni Pizza Roses
Equipment
- Sharp Knife & Chopping Board
- Muffin Tin
- Small Bowl (for hot honey – optional)
Ingredients
- 1x sheet of pre-rolled Puff Pastry (see notes)
- 120g / 1/2 cup Pizza Sauce, or enough to cover the pastry (don't drown it in sauce)
- 200g / 7oz Pepperoni (see notes)
- 2 cup / 200g shredded Mozzarella, or as needed
- Honey or Hot Honey, to serve (see notes)
Instructions
- Preheat the oven to 180C/350F.
- Unwrap the pastry and spread over the pizza sauce. Slice the pastry into 8 equal strips (should be about 4.5cm/1.7" wide).
- Lay 6 slices of pepperoni across each of the strips, overlapping as you go and leaving a little gap at the end. You want about half of the pepperoni to be hanging over the pastry (see video for reference). Roll up each strip (not too tightly) then gently press/pinch the pastry at the end with the gap to secure the roll.
- Place in a lightly greased muffin tin and bake for around 20-25 minutes, or until golden and crisp on the outside with the cheese gooey right through. The pepperoni will darken and crisp up, just make sure it doesn't burn.
- Run a butter knife around each one then carefully lift out using a spoon. Serve with honey if desired then enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
