Snacks

“Flaky Pepperoni Pizza Rolls with Mozzarella & Herbs 2 sheets of puff pastry (thawed) 1 cup pepperoni slices 1 cup shredded mozzarella cheese 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon garlic powder 1/4 teaspoon red pepper flakes (optional) 1 egg (beaten, for egg wash) Flour (for dusting) Preheat your oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out each sheet of puff pastry to smooth out creases. Cut each sheet into 9 equal squares. In a bowl, combine the pepperoni, mozzarella cheese, oregano, basil, garlic powder, and red pepper flakes. Mix well. Place about 2 tablespoons of the pepperoni mixture in the center of each pastry square. Fold the corners of the pastry over the filling to create a pocket and pinch the edges to seal tightly. Transfer the filled rolls to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes, or until the rolls are puffed and golden brown. Allow to cool for a few minutes before serving. Serves 6. Calories: 250 Net Carbs: 15g Protein: 8g Fat: 18g For extra flavor, try adding a tablespoon of grated Parmesan cheese to the filling. You can also substitute the pepperoni with cooked sausage or vegetables for a different twist.”
Snacks

“Flaky Pepperoni Pizza Rolls with Mozzarella & Herbs 2 sheets of puff pastry (thawed) 1 cup pepperoni slices 1 cup shredded mozzarella cheese 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon garlic powder 1/4 teaspoon red pepper flakes (optional) 1 egg (beaten, for egg wash) Flour (for dusting) Preheat your oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out each sheet of puff pastry to smooth out creases. Cut each sheet into 9 equal squares. In a bowl, combine the pepperoni, mozzarella cheese, oregano, basil, garlic powder, and red pepper flakes. Mix well. Place about 2 tablespoons of the pepperoni mixture in the center of each pastry square. Fold the corners of the pastry over the filling to create a pocket and pinch the edges to seal tightly. Transfer the filled rolls to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes, or until the rolls are puffed and golden brown. Allow to cool for a few minutes before serving. Serves 6. Calories: 250 Net Carbs: 15g Protein: 8g Fat: 18g For extra flavor, try adding a tablespoon of grated Parmesan cheese to the filling. You can also substitute the pepperoni with cooked sausage or vegetables for a different twist.”