Mini Pizza Rustica
Pizza rustica is an Italian Easter Classic, made smaller for better sharing! These cute little pizza rustica muffins are sure to be a hit and family favorite.
Ingredients
- 2-3 puff pastry rolls preferebly belevini brand
- 10-11 eggs
- 1-1½ fresh ricotta
- ¼-½ cups Grated Peccorino Romano Cheese
- 4 oz diced proscuitto
- 4 oz diced sopressata
- 4 oz diced provolone
- 4 oz diced mozzarella
- pam or bakers joy
Instructions
- Take puff pastry out to defrost in advance.
- Whisk eggs then whisk in ricotta and pecorino cheese.
- Stir in remainder of diced ingredients and set in the fridge.
- Preheat oven to 400°
- Spray a cupcake pan or disposable cupcake tin with pam or bakers joy.
- Cut puff pastry into squares to fit the cupcake tine.
- Parbake the puff pastry cupcake shells for 10-12 minutes or until they are puffy and golden.
- Let cool and then add 2-3 tablespoons of filling.
- Add another square of the puff pastry to the top after filling. Brush top with egg wash.
- Bake at 400° for 18-24 Minutes until it is golden brown - 21 minutes worked best for me.