Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella
- 1/4 cup cooked soppressata, chopped
- 1 tbsp spicy Rocoto pepper paste (or crushed red chili flakes + 1/2 tsp smoked paprika)
- 1 tbsp olive oil
- Fresh basil, for garnish
- 1 tsp honey, for drizzle
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll out puff pastry on a lightly floured surface to 1/8-inch thickness. Cut into 6 equal squares.
- In a bowl, mix marinara, mozzarella, soppressata, and Rocoto paste.
- Place 1 tbsp filling in center of each pastry square. Fold diagonally into triangles, crimp edges with fork.
- Brush with olive oil. Bake 18–20 min until golden and puffed.
- Cool 5 min. Garnish with basil and drizzle honey before serving.
Notes
- For extra crispness, bake on a preheated pizza stone.
- Make ahead: Freeze unbaked pockets on tray, then transfer to bag. Bake frozen — add 5–7 min to bake time.
- Vegan option: Use dairy-free cheese and omit honey (or swap for maple syrup).
- Prep Time: 15 min
- Cook Time: 20 min
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian (can be made vegan)
Nutrition
- Serving Size: 1 pocket
- Calories: 210 Kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
