She'd found a recipe, so we decided to try it out. It's from Campbell's website, and they call them Campbell's Mummy Pizza Puffs. We made a few changes to the recipe for our own purposes, but they were absolutely delicious. She stopped at the store and got a different puff pastry dough brand: Aussie's Bakery. Their dough had no trans fat in it, so it's a far better choice if you can find it. For the sauce, we used my favorite brand: Classico. I highly recommend their sauces, as they're the best I've ever tasted. We used the fire-roasted tomato and garlic, which was perfect for pizza sauce. We sprinkled a bit of oregano over the top, though I really didn't taste it in the final product. We also added more of the olives inside the pizza, and she added some mushrooms to hers as well, with no variation in the cooking time.
I was happily reminded of an old frozen puff-pastry pizza Pepperidge Farms used to have, so if you remember those fondly, this will probably be something you'll enjoy. We think it would work well just as a simple crust, too, and then we could have made a possible total of fourteen, with all the extra crust we would have had. We'll definitely be making these again sometime.
Here's some shots of the pizzas once they were finished:
|All cooked. Mine on the left, Foodie's on the right.|
|And all plated up.|