Spoon Fork Bacon’s Braided Pepperoni Pizza Puff

Preheat an oven or toaster oven to 400°F (200°C). Line a with aluminum foil, and lightly spray the foil with nonstick cooking spray.

In a large bowl, stir together the mozzarella, tomato sauce, pepperoni, 2 Tbs. of the Parmesan and 2 tsp. of the oregano until combined.

Spread the puff pastry on a lightly floured work surface with a long end facing toward you. Spread the cheese mixture evenly over the surface of the pastry, leaving a 1/2-inch (12-mm) border uncovered.

Starting at the side closest to you, roll the pastry into a tight cylinder. Use your fingers to pinch the seam shut. Place the roll on your work surface seam side down. Using a sharp knife, cut the roll in half lengthwise, stopping about 1/2 inch (12 mm) before reaching the end to leave the two halves attached. Carefully turn each half of the roll cut side up and twist the two halves around each other to form a twisted roll. Transfer the roll to the prepared baking dish. Sprinkle the top of the roll with the remaining 2 Tbs. Parmesan and 1 tsp. of the oregano.

Bake until golden brown and puffed, 18 to 22 minutes. Transfer the pan to a wire rack and sprinkle the pizza puff with the remaining 1/2 tsp. oregano and the red pepper flakes. Let cool for about 5 minutes. Serve with small bowls of tomato sauce and ranch dressing alongside so guests can tear the pizza puff into bite-size pieces and dip it into the sauces. Serves 4.

Recipe by Teri Lyn Fisher and Jenny Park, founder of Spoon Fork Bacon