Why You’ll Love This Recipe

I like this recipe because it’s quick, simple, and effortlessly elegant. It’s ideal for entertaining since I can prepare everything in advance and bake just before serving. The combination of puff pastry and flavorful pizza toppings makes every bite exciting, and I especially love how versatile these are—great as appetizers, snacks, or even light lunches. The best part is how easily I can customize the toppings based on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 sheets puff pastry (thawed)
Flour for rolling out dough
¼ cup vegan pesto (plus extra for serving)
¼ cup marinara (plus extra for serving)
5 oz vegan pepperoni
2 roasted red peppers (from a jar, sliced)
3 oz vegan feta (crumbled)
Fresh basil
2 tbsp vegan butter (melted)
½ tsp garlic powder
Everything seasoning

Directions

1. I start by thawing the puff pastry on the counter for about 1 to 1½ hours. Once softened, I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I lightly dust my counter with flour and roll out both puff pastry sheets so they’re even in size. I place one sheet on the prepared baking sheet.

3. I spread a thin layer of vegan pesto all the way to the edges, then add small dollops of marinara sauce over the top. I layer on vegan pepperoni slices, roasted red peppers, crumbled vegan feta, and a few fresh basil leaves.

4. I carefully place the second sheet of puff pastry over the top and gently press it down to seal. Using a sharp knife, I cut the layered pastry into 48 small squares.

5. I mix the melted vegan butter with garlic powder and brush it evenly over the top of the squares. I sprinkle them with everything seasoning for extra crunch and flavor.

6. I bake the bites for 20–25 minutes, or until they’re golden brown and puffed up beautifully. Once baked, I let them cool for a few minutes before separating the squares completely.

7. I serve them warm or at room temperature with extra pesto and marinara for dipping.

Servings and Timing

This recipe makes 48 bites.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Thawing Time: 1 hour

• Total Time: 1 hour 40 minutes

Variations

• I like to switch up the flavors by using sun-dried tomato pesto or olive tapenade instead of traditional basil pesto.

• For extra heat, I add a sprinkle of chili flakes between the layers.

• I sometimes swap vegan feta for vegan mozzarella to make the filling creamier.

• A drizzle of balsamic glaze after baking adds a nice tangy sweetness.

• For a Mediterranean twist, I add sliced olives and artichoke hearts before sealing the pastry.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven or air fryer at 350°F (175°C) for about 5 minutes to restore crispiness. I avoid microwaving them since that softens the pastry. These bites also freeze well—once cooled, I layer them between parchment sheets and store in a freezer-safe container for up to a month.

FAQs

Can I make these ahead of time?

Yes, I assemble the bites a few hours before baking and keep them refrigerated until I’m ready to pop them in the oven.

Can I use non-vegan ingredients?

Absolutely. If I’m not keeping them vegan, I use regular cheese and butter with the same great results.

How do I prevent the pastry from sticking?

I make sure to use parchment paper or a well-floured surface when rolling out and baking the dough.

What kind of pesto works best?

I prefer a dairy-free basil pesto for its classic flavor, but spinach or arugula pesto also works beautifully.

Can I make these smaller for appetizers?

Yes, I simply cut the dough into smaller squares—just reduce the baking time by a few minutes.

How do I keep the bites crispy?

I serve them right after baking or reheat them in the oven to bring back that flaky texture.

Can I use homemade puff pastry?

Yes, homemade pastry gives a richer flavor, but store-bought works perfectly for convenience.

Can I bake them in an air fryer?

Definitely. I air fry at 375°F (190°C) for 10–12 minutes until golden and puffed.

What’s a good dipping sauce alternative?

I sometimes serve them with garlic aioli or a creamy cashew sauce instead of marinara or pesto.

Can I serve them cold?

Yes, they taste great at room temperature, making them perfect for picnics or parties.

Conclusion

These Puff Pastry Pesto Pizza Bites are one of my favorite appetizers to make—they’re light, flaky, and packed with bold Italian-inspired flavors. I love how simple they are to prepare yet so elegant to serve. Whether for a casual get-together or a festive celebration, these golden bites always disappear fast. With their crisp layers, herby pesto, and melty vegan cheese, they bring joy to every bite and keep everyone reaching for more.