Start first
- 1
Preheat the oven to 180°C (356°F) using top and bottom heat without ventilation.
- 2
Line a baking sheet with parchment paper.
Spooky Halloween Pizza Bites
35 min·1 Views
Crispy, golden-baked puff pastry pockets filled with savory tomato sauce, melted mozzarella, and shredded ham. Carved jack-o'-lantern faces make them an easy, festive Halloween snack.
Allergens
1,607kcal
6 Portions · 445 g
Protein
47 g
Carbohydrates
82 g
Fat
120 g
Fiber
6 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Puff pastry275 grams
- Tomato Sauce60 grams
- Mozzarella80 grams
- Ham80 grams
- Egg Yolk1
- Salt½ teaspoon
Cut the dough
- 3
Unroll 275 g puff pastry onto a flat work surface.
- 4
Cut the puff pastry into 12 equal squares by slicing 2 horizontal lines across and 3 vertical lines down.
Assemble the pockets
- 5
Spoon an even amount of 60 g tomato sauce onto the center of 6 pastry squares, leaving the edges clear.
- 6
Shred 80 g ham into thin strips.
- 7
Distribute 80 g shredded mozzarella over the sauce on each base square.
- 8
Scatter the shredded ham over the mozzarella on all 6 squares.
- 9
Carve jack-o'-lantern eyes, noses, and smiling mouths into the remaining 6 pastry squares with a small paring knife.
- 10
Place each carved pastry square over a filled base square.
- 11
Crimp and seal all four edges of each pastry firmly with the tines of a fork to enclose the filling.
Glaze and bake
- 12
Transfer the 6 assembled pastry pockets onto the prepared baking sheet.
- 13
Whisk 1 egg yolk in a small bowl until smooth.
- 14
Brush the beaten egg yolk evenly across the top of each pastry pocket.
- 15
Sprinkle 0.5 tsp salt over the glazed pastries.
- 16
Bake in the preheated oven at 180°C (356°F) for 18 minutes to 20 minutes until puffed and deep golden brown.
18 min20 min - 17
Transfer the warm pockets from the baking sheet to a serving platter.
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