Molly Yeh’s Pepperoni Pizza Pastries | Girl Meets Farm | Food Network


Melty cheese and pepperoni get cozy in a blanket of buttery puff pastry! 🍕

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!


Pepperoni Pizza Pastries
Level: Easy
Total: 1 hr 50 min (includes cooling time)
Active: 30 min
Yield: 6 servings


6 ounces whole milk or part-skim ricotta, preferably Our Family
4 ounces shredded mozzarella, preferably Our Family
2 tablespoons all-purpose flour, plus more for dusting
A good pinch kosher salt
Pinch dried oregano
Freshly ground black pepper
1/2 green pepper, chopped
2 large eggs
1 sheet puff pastry, thawed
6 tablespoons (94 grams) pizza sauce, plus more for serving
Mini pepperoni, for topping
Additional toppings as desired: onions, sausage, etc.


Line a baking sheet with parchment paper and set aside.

Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.

On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border.
Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.


Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.

Bake until golden brown; begin checking for doneness at 30 minutes. (It’s alright if some of them break open at the seams while baking; it’s part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.

Molly Yeh's Grandma's Tepong Pork | Girl Meets Farm | Food Network
Molly Yeh's Cheesy Taco Hotdish Recipe | Girl Meets Farm | Food Network

Leave a Reply

Your email address will not be published.