Air Fryer Pepperoni Basil Tomato Puffs
Air Fryer Pepperoni Basil Tomato Puffs -- When I was a kid, my mom used to make these little fried dough balls with tomato sauce and mozzarella cheese. They were always my favorite - they're crispy on the outside but soft and gooey in the center. We decided to try an air fryer version of this classic dish by adding pepperoni basil tomatoes for a nice Italian flavor twist! The best part is that you can have them any time of day: breakfast, lunch or dinner! You can even fry up some eggs and bacon while you wait for your puffs to cook. This recipe takes about 15 minutes total start-to-finish; we hope you enjoy it as much as we do!
Ingredients
- 1 sheet puff pastry, thawed
- 2 large Roma tomatoes, sliced
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sliced pepperoni
- 1/4 cup fresh basil, diced
- 1 large egg yolk
- 1 teaspoon water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Start by lining your air fryer basket with a reusable air fryer silicone liner. Both sprayed with cooking spray.
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Cut your sheet puff pastry dough into 9 equal size portions.
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Then on top of the pastry square add a sliced tomato, 2 slices of pepperoni, sprinkle of Parmesan cheese, salt, black pepper and a basil leaf on top.
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Bring one side edges together to meet.
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In a small bowl, mix the egg yolk and water toegeher. Then with a pastry brush, brsuh the egg mixture over the puff pastry.
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Preheat your air fryer to 380 degrees F, air fryer setting, for 5 minutes. Add your puff pastry to the air fryer, and cook for about 5 to 8 minutes, until the puff pastry is golden brown.
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Plate, serve, and enjoy!