Fresh Mozzarella and Pesto Poppers

Have leftover ingredients? Enjoy this complimentary recipe, then make sure to check out our Every Bite cookbook to make the most of your meals!


Prep time: 15 minutes
Cooking time: 20 minutes
Makes 12 poppers

12 3-inch round circles of puff pastry, pricked with a fork
12 small balls of fresh mozzarella or about ½ oz each
2-3 tablespoons basil pesto, homemade or prepared
Fresh basil leaves (optional)
1 good quality tomato slivered into 12 pieces
Sea salt and fresh ground black pepper

Preheat oven to 425°F.

On each of the prepared puff pastry rounds, place a mozzarella ball and dollop of pesto. Gather the puff pastry around the cheese and secure with a toothpick. Place in a mini muffin pan if you have it (or a sheet pan if you don’t).

Bake about 15 minutes or until golden brown and puffed (the cheese and pesto may leak out a little).

Garnish each popper with a small basil leaf and a sliver of tomato. Sprinkle tomato with salt and pepper.