Parchment paper or cooking oil spray for greasing baking sheet
Ingredients
2sheetspuff pastrydefrosted if frozen
¼cuptomato sauceplus more for dipping
¾cupmozzarellashredded, low-moisture
1egg yolk
1teaspoonwater
½teaspoondried oregano
¼teaspoongarlic powder
¼cupgrated Parmesan cheese
Instructions
Preheat oven to 400˚F and line two baking sheets with parchment or lightly grease. On a lightly floured surface, roll the 2 sheets of puff pastry into smooth, equal rectangles. Brush the tomato sauce over the top of one of the puff pastry sheets, leaving a ½-inch border around the edges. Sprinkle evenly with the shredded mozzarella. Top with the other sheet of puff pastry.
2 sheets puff pastry, ¼ cup tomato sauce, ¾ cup mozzarella
In a small bowl, beat together the egg yolk and water. Brush over the top of the puff pastry. Evenly top with the oregano, garlic powder, and grated Parmesan cheese. Finally, cut the sheet lengthwise into 9 equal long strips, then cross-wise twice to cut the strips into thirds to make 27 small sticks.
1 egg yolk, 1 teaspoon water, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ cup grated Parmesan cheese
Twist each stick gently while holding the two sheets together and place on the prepared baking sheet. Bake in preheated oven until puffed and golden, about 15-20 minutes. Serve with additional tomato sauce for dipping, and enjoy!
Notes
You can use pizza dough instead of puff pastry to make pizza twists if you prefer.
Defrost frozen puff pastry to room temperature for about an hour before making this recipe to make it easier to roll and twist.
Only use shredded cheese to fill the pizza twists. Fresh mozzarella balls have too much moisture and will not work well for this recipe.
Add only a thin layer of tomato sauce to the puff pastry, or your pizza twists will leak everywhere!