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Easy Pizza Roses for Valentine’s Day

Golden flaky puff pastry pizza roses with pepperoni and melted mozzarella.

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These charming, flaky pizza roses are a simple yet impressive appetizer perfect for Valentine’s Day. Using store-bought puff pastry, they come together quickly with layers of sauce, cheese, and pepperoni. They bake into golden, bloom-shaped bites that are fun to make and delicious to share.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup marinara or pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 18-20 slices pepperoni or salami
  • 1 large egg, beaten
  • 1 tablespoon water
  • Dried oregano or Italian seasoning, for sprinkling
  • Optional: extra warmed marinara sauce for dipping

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll the thawed puff pastry into a smooth 10×12-inch rectangle.
  3. Spread the marinara sauce evenly over the pastry, leaving a 1/4-inch border along one long edge.
  4. Sprinkle the mozzarella and Parmesan cheeses over the sauce, then arrange the pepperoni slices in a single, slightly overlapping layer.
  5. Starting from the long side opposite the clean border, tightly roll the pastry into a log. Pinch the seam to seal.
  6. Using a sharp serrated knife, slice the log into 18-20 equal pieces, about 1/2 to 3/4-inch thick.
  7. Place each slice cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
  8. Gently separate the outer layers of each slice to open them into a rose shape.
  9. Whisk the egg with 1 tablespoon water to make an egg wash. Lightly brush the top and edges of each rose. Sprinkle with oregano.
  10. Bake for 20-25 minutes, until the pastry is puffed and golden brown and the cheese is bubbly. Serve warm with extra sauce for dipping if desired.

Notes

Keep dough and fillings cold for best results. For a vegetarian version, replace pepperoni with thinly sliced mushrooms or roasted red peppers. Assemble roses ahead and refrigerate before baking, or freeze unbaked roses on a tray, then transfer to a bag; bake from frozen, adding 5-10 extra minutes.

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