Pepperoni Basil Tomato Puffs

Air fryer pepperoni basil tomato puff pastry bites served on a wooden board.

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Pepperoni Basil Tomato Puffs

These pepperoni basil tomato puffs are crispy, flaky, and packed with bold Italian-inspired flavor. Buttery puff pastry is filled with juicy tomatoes, savory pepperoni, and melty parmesan cheese. Perfect for brunch, parties, or easy appetizers, these bite-sized treats come together with minimal effort and maximum taste.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, brunch

Cuisine: Italian-inspired

Keyword: easy brunch recipe, pepperoni puffs, puff pastry appetizer, savory pastries, tomato basil snacks

Cooking Method: Oven

Diet: Non-vegetarian

Servings:

Calories: 201kcal

Author: MelanieCooks.com

Ingredients

1 sheet puff pastry
1 tomato sliced
1/2 cup parmesan cheese shredded
18 pepperoni 2 per puff
2 tbsp fresh basil chopped
1 egg yolk + 1 teaspoon water egg wash
1/4 tsp salt
1/4 tsp black pepper

Instructions

Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
Roll out the puff pastry and cut it into 9 equal squares.
Place a tomato slice in the center of each square and top with 2 pepperoni slices.
Sprinkle parmesan cheese, basil, salt, and pepper evenly over each piece.
Fold opposite corners of each square toward the center to form a small boat shape.
Brush each puff with the egg wash.
Chill in the refrigerator for 10–15 minutes.
Bake for 15–20 minutes until golden, puffed, and the cheese is melted. Serve immediately.

Notes

Keeping the pastry cold before baking helps create a flaky texture.
You can double the recipe easily for a crowd.

Nutrition