The beauties never fail! Crispy, easy, moreish and unbelievably delicious. I’ve served with a Garlic and Herb Dip from the blog 😄 Enjoy! Chris x PEPPERONI PIZZA POCKETS | Makes 6 INGREDIENTS* 1 sheet of Puff Pastry** 100g / 1 cup shredded Mozzarella 40g / 1/2 cup freshly grated Parmesan 1/4 cup / 25g Pickled Jalapeños, diced (or to spice preference) 12 small Pepperoni Slices, halved 6 heaped tsp Pizza Sauce 6 pinches of Oregano METHOD 1️⃣Preheat the oven to 200C/390F. 2️⃣Unroll the puff pastry and slice it into 6 even-sized squares (keep on the baking paper). Transfer to a large baking tray. 3️⃣Spread pizza sauce to outline a triangle in half of each square, leaving a little around the edge (see video for guidance). Top with a pinch of mozzarella, 4 pepperoni halves and finish with a pinch of diced jalapeño. 4️⃣Fold over the top half and pinch down the edges to contain the filling. Crimp with a fork, clean up with a knife, then make two slices on top of the pocket to allow steam to escape. 5️⃣Sprinkle each pocket with parmesan*** and a pinch of oregano, ensuring the parmesan covers as much of the pastry as possible. Bake in the oven for 15-20 minutes until deep golden and crispy. Allow to rest for a few minutes before serving (they'll crisp up slightly more as they rest). *Feel free to switch up the fillings! I recommend frying any veg beforehand (onion, peppers, mushrooms) otherwise they'll steam in the filling and cause the pockets to go soggy. Also fry off any uncooked meat beforehand too (sausage, bacon, chicken). **The size you want the pastry (before dividing in 6) is 14"x9" (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz. - @dontgobaconmyheart_