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Pepperoni Basil Tomato Puffs Recipe

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This recipe for Pepperoni Basil Tomato Puffs, by , is from Goetschius Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Osterkamp

Category:
Category:

Ingredients:  
Ingredients:  
Makes 9 for 1 puff pastry sheet:
1 sheet puff pastry
1 or 2 tomatoes; sliced
c. shredded parmesan
Pepperoni slices (2 per appetizer)
Fresh basil; chopped
1 egg yolk mixed with 1 teaspoon water, for gilding
Salt and fresh cracked pepper

Directions:
Directions:
Preheat your oven to 360. Roll out the puff pastry and transfer on a baking sheet lined with parchment paper. Cut 9 squares (approx. 3-inch/8cm). On each square, arrange a tomato slice, topped with 2 pepperoni slices, parmesan, salt, pepper and chopped basil. Fold to opposite corners of each squares to form little boats. Brush each pastry with the egg yolk, then refrigerate for 10-15 minutes before baking in the oven for 15-20 minutes, until cheese is melted and pastries are puffed and golden. Serve immediately, enjoy!

Note: Make sure the puff pastry is cold when it goes into the oven.

Number Of Servings:
Number Of Servings:
4

 

 

 

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