This past weekend, I was trying to perfect my puff pastry. It’s one of those things I think is a simple enough process, but I always end up messing it up somehow. So far, every attempt was acceptable and deliciously edible, but it lacked that super flaky crust that I love so much. I am drowning in puff pastry though, so I used a few sheets to whip up these pretzel-y pizza rolls for lunch and they were so nommmm nommm noommmm GOOD!!!
But everything is good when you make them all nice and pretzel-y.
When I was in elementary school and learned about King Midas and his golden touch, I was convinced that I would be perfectly happy if everything I touch turned to pepperoni pizza. To be more specific, I wanted all solid things to turn into pizza and all liquids to turn into hot chocolate. These days, I wish that everything I touched suddenly became calorie-free. Especially pizza.
And pizza fixin’s inside a flaky puff pastry is just amazing. And then, I got this brilliant idea to brush the pastry with some baking soda solution and add a bit of pretzel salt cause, well, pretzels rock. That is pretty much how I come up with everything I make for the blog. “Oh, I have this stuff left over, what am I going to do with it? Yes, I do love eating that. Oh, and this sounds good, too, so let’s incorporate that.” And I usually end up thinking about it at the oddest times like filing documents, tweezing, car inspections…
Now, I am not going to give you a recipe for puff pastry because I don’t expect you to make it for such a simple snack. This is my go-to puff pastry recipe. If you don’t want to make any, then feel free to use store-bought. I don’t judge. Besides, this is just a pizza/pretzel snack roll I expect you to make for parties or give to your kids as an after school snack. No need to get all fancy with it….. yet.
- 1 sheet puff pastry
- 3 tablespoons pizza sauce (optional)
- 6 oz pepperoni slices
- 1 cup shredded fresh spinach (1/2 cup thawed and dried from frozen spinach works too)
- 1 cup grated mozzarella
- ¼ cup grated Parmesan
- ⅓ cup baked baking soda*
- 1 cup very warm water
- pretzel salt for sprinling
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Open your puff pastry and gently spread the pizza sauce in one thin layer if using. (I prefer to leave it out).
- Layer the pepperoni and spinach, then spread the cheese over everything. Be sure to leave a small border around all the edges.
- Tightly roll the pastry lengthwise. Cut slices about ½ inch thick and lay them cut side down on the parchment paper.
- Mix together the baking soda and warm water. Use a pastry brush to generously brush the sides of each rolls with the mixture. add pretzel salt to the sides.
- Bake for about 12 - 14 minutes, or until the cheese is bubbly and the outside has a nice golden brown.