REMINDER: Puff pastry works best when it’s cold so don’t take it out of the fridge until you have everything ready to roll, cut and assemble the puff.

1. Take five mozzarella rounds and cut each round into four pieces (almost like a pie shape). You should have 20 smaller pieces of cheese that fit well in the puff pastry. You can really use any cheese you want. I like using a more solid cheese because it takes slightly longer to melt and cook time it 15-20 minutes.
2. Count out 10 pepperoni slices and put them in a stack. I bought a small bag at the store – they freeze well so you can use the rest for something else. Cut the stack of pepperoni slices in half to make 20 pieces of pepperoni. (because we're making 20 pizza puffs) 🙂
3. Unwrap one sheet of the store-bought puff pastry dough – carefully – it’s a little delicate. Unfold it gently and remove the paper. The creases are a little vulnerable so use a rolling pin to roll over the creases a little. Roll horizontally and vertically and make sure the dough is even when you’re done. 
4. Using a pizza cutter or sharp knife, you’ll need to cut 20 squares of dough. That means you’ll need to make four cuts across the bottom. Do a pre-cut to make sure they are mostly even. Then make the four full cuts. Turn your cutting board clockwise, and make three cuts in the opposite direction. This will give you four squares across and five down for 20 squares. (MY VIDEO SHOWS THIS WELL) It doesn’t have to be perfect. It’s puff pastry and if they are uneven now, no one will know later. 
5. Spray a mini-muffin tin with non-stick cooking spray, then place one square of dough in each muffin slot. 
6. Spoon about ¼ teaspoon of pizza sauce into each puff pastry. It can probably hold a little more than that, but I didn’t want to risk it bubbling over and burning. Plus, serving some on the side is fun so people can dip in sauce if they want. 
7. Add one piece of cheese to each puff. 
8. Place the pepperoni on top of the cheese. 
9. Bake in a preheated oven at 400 degrees for 15-20 minutes. 
10. Use a mini spatula or butter knife and run it around the edges before pulling out. The cheese oozes a little so they will stick a bit. Serve on a plate or platter with a small ramekin of sauce I the middle for dipping. Optional, but if you want to garnish with a light dusting of parmesan cheese go for it.