Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free)
- Margaret Pahos
- Dec 23, 2025
- 4 min read
If you’re looking for an easy appetiser that’s guaranteed to impress, these Pepperoni Mozzarella Puff Pastry Bites are it. Made with flaky gluten-free puff pastry and filled with savoury pepperoni and melty mozzarella, these bite-sized snacks are finished with a garlic-oregano butter and a sprinkle of Parmesan. Perfect for entertaining, parties, or the festive season, this simple gluten-free finger food comes together quickly and disappears even faster. Let's start cooking!
Watch How to Make Them
Helpful Tips About Puff Pastry Sheets
Sheet sizes vary: Puff pastry sheets can differ in size depending on the brand. Gluten-free sheets are often smaller and may yield 6 squares per sheet, while traditional puff pastry sheets are usually larger and can be cut into 9 squares. Each Pepperoni Mozzarella Puff Pastry Bites square will be roughly 5–6 cm.
Adjust your filling: The number of squares you get will affect how much pepperoni and mozzarella you need, so plan accordingly.
Thawing: If using frozen sheets, thaw them in the fridge or on the counter according to the package instructions, never use the microwave, as this can make the pastry soggy.
Cutting & shaping: Use a sharp knife or pastry cutter for clean edges. When forming the bites, make sure to seal corners properly to avoid cheese leakage during baking.
Helpful Tips
Prevent sticking: Generously oil the muffin tin holes to prevent sticking.
Sealing the bites: When forming the Pepperoni Mozzarella Puff Pastry Bites pastry balls, make sure to pinch the corners tightly so there are no holes. This keeps the cheese and pepperoni inside while baking.
Add herbs: For extra flavour, sprinkle fresh or dried herbs such as oregano, basil, or parsley inside the pastry with the filling.
Substitutions: You can swap the pepperoni for salami, ham, or even roasted vegetables for a vegetarian option. Mozzarella can be replaced with cheddar, provolone, or any melty cheese you love.
Serving & storage: These bites can be served warm or at room temperature; they’re just as delicious either way. Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating tips: To maintain crispiness, reheat the Pepperoni Mozzarella Puff Pastry Bites in a preheated oven at 180 °C for 5–7 minutes or use an air fryer for a few minutes. Avoid microwaving, as this can cause them to become soggy.
Other Appetisers You'll LOVE
Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free)
INGREDIENTS
Bites:
4 sheets puff pastry, gluten-free*
250g mozzarella, cut into 2 cm x 1cm pieces*
24 pepperoni slices+ *
1 egg, beaten (for egg wash)
Sauce:
4 tablespoons unsalted butter
1 large garlic clove, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
Garnish and Serve:
Freshly grated Parmesan for topping
Tomato Chutney for dipping
*IMPORTANT PLEASE NOTE:
Puff pastry sheet sizes can vary by brand. Some gluten-free puff pastry sheets can be cut into 6 pieces, while traditional puff pastry sheets are often larger and can be cut into 9 pieces. The number of squares you get will depend on the size of the pastry you use. Each square will be approximately 5–6 cm x 5–6 cm. This will also determine whether you need more pepperoni slices and mozzarella cheese.
INSTRUCTIONS
1. Heat the oven
Preheat the oven to 210 °C (fan-forced).Lightly grease a 24-hole mini muffin tin with olive oil spray or brush with melted butter.
2. Prepare the pastry
Lay one puff pastry sheet on a clean work surface.Using a sharp knife or pastry cutter, divide it into 6 or 9 equal squares approximately 5-6cm squared.Repeat with the remaining sheets to make 24 or so squares.
3. Fill the pastry
On each pastry square, place one slice of pepperoni.Top with a piece of mozzarella positioned in the centre.
4. Wrap and seal
Gather the pastry corners up around the filling, pinching to seal.Gently roll into a smooth ball, then place seam-side down into the prepared mini muffin tin.
5. Egg wash
Once all puffs are arranged in the muffin tin, brush lightly with the beaten egg.
6. Bake
Bake for about 15 minutes, or until puffed and golden brown.
7. Make the garlic-oregano butter
While the puffs bake, melt the butter in a small heatproof bowl.Stir in the minced garlic, chopped parsley, and dried oregano.
8. Toss and finish
Transfer the hot puffs to a large bowl.Pour over the garlic-oregano butter and gently toss to coat.Sprinkle generously with freshly grated Parmesan.
9. Serve
Serve warm with tomato chutney for dipping.
Have you tried this recipe? Please leave a review or
share it with me at @createcookshare on
Margaret Pahos @CreateCookShare
Comments