White Pepperoni Pizza Puff Minis - Pepperidge Farm
    Pepperidge Farm
    Primary Menu
    • Products
      • Goldfish® Crackers
        • NEW! Crisps
        • Favorites
        • Baked With Whole Grain
        • Flavor Blasted®
        • Explore All Goldfish Crackers
      • Breads, Buns & Rolls
        • Sandwich Breads
        • Swirl
        • Buns & Rolls
        • Frozen Bread
        • Explore All Breads, Buns & Rolls
      • Cookies
        • Milano® Cookies
        • Distinctive Cookies
        • American Cookie Collection
        • Farmhouse Cookies
        • Explore All Cookies
      • Desserts & Puff Pastry
        • Puff Pastry
        • Layer Cakes
        • Turnovers
        • Explore All Desserts & Puff Pastry
      • Crackers
        • Cracker Trio
        • Harvest Wheat
        • Golden Butter
        • Explore All Crackers
      • Explore All Products
      • Shop All Product finder
    • Our Story
    • Logo Placeholder
    • Recipes & Ideas
    • Inside Our Food
      • About GMO
        • Learn More
    • Where To Buy
    • Contact Us
    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube
    White Pepperoni Pizza Puff Minis

    White Pepperoni Pizza Puff Minis

    • Thaw: 40 minutes
    • Prep: 20 minutes
    • Serves: 12

    Made With

    • (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
      (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed View Product

    Ingredients & Directions

    • 3 ounces pepperoni, roughly chopped
    • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon dried oregano leaves, crushed
    • 1/4 teaspoon crushed red pepper
    • 2 tablespoons all-purpose flour
    • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
    • 1/2 cup shredded mozzarella cheese(about 6 ounces)

    Heat the oven to 400°F.  Lightly grease 12 (2 1/2-inch) muffin-pan cups.  Stir the pepperoni, soup, Parmesan cheese, oregano and red pepper in a medium bowl.

    Sprinkle the flour on the work surface.  Unfold 1 pastry sheet and roll into an 11x16-inch rectangle.  Spread half the soup mixture on the pastry to within 1/2-inch of the edge.  Top with half the mozzarella cheese.  Starting at a short side, roll up like a jelly roll.  Repeat with the remaining pastry sheet.  Cut each pastry roll into 6 (1 1/2-inch) slices.  Place the slices, cut-side down, into the muffin-pan cups.

    Bake for 18 minutes or until the minis are golden brown.  Let the minis cool in the pan on a wire rack for 5 minutes.  Remove the minis from the pan.

    Tips

    Serving Suggestion: Serve the minis with warm Prego® Italian Sauce for dipping.

    Company

    • Coupons and Promotions
    • Careers
    • Newsroom
    • Investor Info
    • Distributorships

    Social

    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube

    Legal

    • Privacy
    • Terms of Use
    • Interest-based Ads
    • Cookie Settings [Do Not Sell or Share My Personal Information]
    Pepperidge Farm
    Contact Us
    Login
    We’re Updating Our Newsletter Offerings.

    Sorry, we no longer support account login or newsletter sign-up. If you would like to unsubscribe from your existing email subscription with Campbell’s family of brands, please unsubscribe. If you have not logged into your Pepperidge Farm website account within the past 2 years, your account information has been deleted. If you have logged into the site within the past 2 years, your subscription will remain active until you unsubscribe.

    © 2025 Pepperidge Farm Incorporated. All Rights Reserved.

    For screen reader problems with this website, please call 1-844-995-5545.