Enjoy your favorite pizza toppings, all wrapped up in delectable puff pastry. Instead of pizza toppings you can fill with the makings for sandwiches like ham and cheese. This recipe comes from Pepperidge Farm.
For a twist on ham and cheese, omit the sauce, mozzarella cheese, and pepperoni. Layer 1 slice deli ham, 2 slices salami, and 1 slice Cheddar cheese on each pastry rectangle, folding the edges as needed to fit on the pastry without hanging over the sides. Arrange the pastry strips over the filling and proceed as directed above.
Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with nonstick cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on a work surface. Unfold 1 pastry sheet on the work surface. Cut the pastry sheet into 3 rectangles along the fold lines. Cut the pastry rectangles in half crosswise, making 6 (about 3-by-5-inch) rectangles. Place the pastry rectangles onto the baking sheet.
Spread about 1 tablespoon sauce on each pastry to the edge. Top each with about 2 tablespoons cheese and 3 slices pepperoni.
Unfold the remaining pastry sheet on the work surface. Cut the pastry sheet into 3 rectangles along the fold lines. Cut each pastry rectangle crosswise into 12 (about ¾-inch wide) strips, making 36 in all.
Arrange 6 pastry strips on each pastry, placing them slightly askew over the filling to resemble a mummy's bandages. Brush with the egg mixture. Place 2 olive slices on each pastry for the "eyes."
Bake until the pastries are golden brown, 20 minutes. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.