Puff Pastry Pizza Poppers - Crispy One-Bite Party Pizza - Food Wishes
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Date: 2026-01-23
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Comments and reviews: 20
tat2trker
Let’s brush theses down with a fresh pizza herb butter just before adding the sauce, cheese, and toppings.
This is more of a technique.
Fill them with scrambled eggs and top with sausage gravy, Mac n Cheese with shredded Buffalo chicken, taco meat & cheese and lett, tomato, sour cream topping.
Chopped ham and Brie cheese and grated apple
Endless options.
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Let’s brush theses down with a fresh pizza herb butter just before adding the sauce, cheese, and toppings.
This is more of a technique.
Fill them with scrambled eggs and top with sausage gravy, Mac n Cheese with shredded Buffalo chicken, taco meat & cheese and lett, tomato, sour cream topping.
Chopped ham and Brie cheese and grated apple
Endless options.
reply
ShawnHawkins666-33
I invented the marshmallow popper cup. You put the flat side of a marshmallow on a fork, roast the marshmallow till very dark, carefully pull off the roasted shell, set aside to fill with your favorite stuff; icecream, jello, pudding.
then eat the gooey inside
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I invented the marshmallow popper cup. You put the flat side of a marshmallow on a fork, roast the marshmallow till very dark, carefully pull off the roasted shell, set aside to fill with your favorite stuff; icecream, jello, pudding.
then eat the gooey inside
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orion7741
that frozen puff pastry is not 4 individual panels, it is one large sheet folded up. YOU ARE SUPPOSED TO LET IT THAW BEFORE USING. seriously. it is supposed to be thawed in the fridge before even taking it out of the package. then you unfold it into one large sheet.
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that frozen puff pastry is not 4 individual panels, it is one large sheet folded up. YOU ARE SUPPOSED TO LET IT THAW BEFORE USING. seriously. it is supposed to be thawed in the fridge before even taking it out of the package. then you unfold it into one large sheet.
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gplusgplus2286
This is one of the recipes thats such a big mess to make at home, especially if you need, say 40 pieces, compared to a professional kitchen. You ll be baking all day, and maybe a half day more. 40 pc isnt a lot, as I need at least 10 for myself
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This is one of the recipes thats such a big mess to make at home, especially if you need, say 40 pieces, compared to a professional kitchen. You ll be baking all day, and maybe a half day more. 40 pc isnt a lot, as I need at least 10 for myself
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Procrasteonaut
This could not be better timed. I'm planning my super bowl party menu and wanted to do pizza monkey bread with lots of dips. But it didn't come out quite as grabbable as I wanted on a test run. I think this will be a perfect alternative.
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This could not be better timed. I'm planning my super bowl party menu and wanted to do pizza monkey bread with lots of dips. But it didn't come out quite as grabbable as I wanted on a test run. I think this will be a perfect alternative.
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randomstuff3201
I would roll out the dough to thin it slightly, cut out full size disks and separate rings, brush the disks with an egg wash, and top each with a ring, and proceed as shown, resulting in puff pastry cups to fill.
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I would roll out the dough to thin it slightly, cut out full size disks and separate rings, brush the disks with an egg wash, and top each with a ring, and proceed as shown, resulting in puff pastry cups to fill.
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foodwishes
The Chef John of Painters I'm not sure, mellow as he was, he would not agree to that. Simply because he never did the Ol' Shake-a-Shake-a and likely wouldn't have. Too next-level for his old-timey soul. Funny, ain't I
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The Chef John of Painters I'm not sure, mellow as he was, he would not agree to that. Simply because he never did the Ol' Shake-a-Shake-a and likely wouldn't have. Too next-level for his old-timey soul. Funny, ain't I
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foodwishes
Those 1 layer vol-aux-vents is much better idea than 2 layers, full of cooking problems to keep them strait. I also see filled with a wipped ganache and caramel drizzel or just strawberries and cream.
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Those 1 layer vol-aux-vents is much better idea than 2 layers, full of cooking problems to keep them strait. I also see filled with a wipped ganache and caramel drizzel or just strawberries and cream.
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dmosf2
I've got two boxes of puff pastry burning a hole in my freezer Chef John you are The Wind Beneath My Wings. Sir. this is happening tomorrow. Thanks again! from Portland, Oregon. living near trees.
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I've got two boxes of puff pastry burning a hole in my freezer Chef John you are The Wind Beneath My Wings. Sir. this is happening tomorrow. Thanks again! from Portland, Oregon. living near trees.
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italiana626sc
Chef John throwing a little shade at KAF! I agree, though. A full on pizza needs a real dough crust. These poppers look like a better use case for puff pastry and pizza toppings!
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Chef John throwing a little shade at KAF! I agree, though. A full on pizza needs a real dough crust. These poppers look like a better use case for puff pastry and pizza toppings!
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AsthmaQueen
Funny just watched this Puff pastry Technique on Tasting history. Wonder if John watches him too, though this method is alot less wasteful and doesn't require a second layer
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Funny just watched this Puff pastry Technique on Tasting history. Wonder if John watches him too, though this method is alot less wasteful and doesn't require a second layer
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foodwishes
Shots fired at King Arthur Flour! Chef John bringing back the 90s east/west coast Rap battles to patisserie, and I am here for it! Can't wait for Alton Brown's take!
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Shots fired at King Arthur Flour! Chef John bringing back the 90s east/west coast Rap battles to patisserie, and I am here for it! Can't wait for Alton Brown's take!
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Blitzkrieg1976
Chef John is just the laid back, quintessential man that us regular cooks, homemakers, and foodies love to see and hear. The relaxing tone, the amazing results.
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Chef John is just the laid back, quintessential man that us regular cooks, homemakers, and foodies love to see and hear. The relaxing tone, the amazing results.
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foodwishes
Have you ever tried premixing some little bits of meat and cheese into the sauce so you can get a little more ingredients into each bite Looks really cool!
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Have you ever tried premixing some little bits of meat and cheese into the sauce so you can get a little more ingredients into each bite Looks really cool!
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foodwishes
It's a pity this doesn't have a McMeasurements to not American conversion. I have no idea how many freedom eagle inches there are in a Fahrenheit quart.
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It's a pity this doesn't have a McMeasurements to not American conversion. I have no idea how many freedom eagle inches there are in a Fahrenheit quart.
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foodwishes
What if elevated this by instead of pizza sauce, we used a mushroom bechamel sauce with Brie cheese on top and some fresh herbs after we finish cooking
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What if elevated this by instead of pizza sauce, we used a mushroom bechamel sauce with Brie cheese on top and some fresh herbs after we finish cooking
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SouthOf77
You could self-police the amount of cheese and sauce used as you make them: therefore becoming your very own copperof your wonderful pizza poppers!
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You could self-police the amount of cheese and sauce used as you make them: therefore becoming your very own copperof your wonderful pizza poppers!
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arwiviv
If you havent heard Chef John say Around the outside, around the outside, around the outside a MINIMUM of 75-100 times, then youre a Chef John noob.
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If you havent heard Chef John say Around the outside, around the outside, around the outside a MINIMUM of 75-100 times, then youre a Chef John noob.
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davidcarbone3385
oh, i have some frozen pastry dough! yay! Round the outside, round the outside is where my mouth will go on these deightful treats!
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oh, i have some frozen pastry dough! yay! Round the outside, round the outside is where my mouth will go on these deightful treats!
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tomsaaristo6294
Yum! I said Round the outside along with Chef. For some reason I can't get Monterey Jack that isn't Co-Jack. so I used Fontina
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Yum! I said Round the outside along with Chef. For some reason I can't get Monterey Jack that isn't Co-Jack. so I used Fontina
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