Bat Puff Pizza Bites

How to Make Bat Puff Pizza Bites

1. 1

   Step 1: Thaw pastry and preheat oven

   Active 5 min · Passive 15 min

   Unwrap 2 store-bought puff pastry sheets and let them sit at room temperature until pliable (about 15 minutes). While pastry softens, position a rack in the center of your oven and preheat to 400°F (200°C).

   For this step

   • 2 sheetsstore-bought puff pastry sheets (thawed)
   
2. 2

   Step 2: Cut bat shapes and assemble bottoms

   Active 10 min

   On a lightly floured surface, roll each thawed sheet to smooth seams and use a bat-shaped cookie cutter (about 2¾–3 inches wide) to cut 24 bat bases. If you don't have a cutter, draw a bat template on parchment and cut with a sharp knife. Place the 24 bat bases on two parchment-lined baking sheets; spread about 1 teaspoon of pizza sauce on each bat (total ~1/2 cup), sprinkle evenly with the shredded mozzarella (total ~1½ cups), top each with 1 pepperoni slice, and lightly dust with 1/2 teaspoon dried oregano.

   For this step

   • 1/2 cuppizza sauce
   • 1 1/2 cupsshredded mozzarella
   • 24 slicespepperoni slices
   • 1/2 teaspoondried oregano
   
3. 3

   Step 3: Top with pastry and egg wash

   Active 5 min

   Cut 24 matching bat tops from the remaining pastry scraps and gently place over each filled base, pressing edges to seal. Whisk 1 large egg with 1 tablespoon olive oil and brush the tops and edges to ensure a glossy, golden finish.

   For this step

   • 1 largelarge egg
   • 1 tablespoonolive oil
   
4. 4

   Step 4: Bake until puffed and golden

   Active 2 min · Passive 15 min

   Bake the trays, rotating halfway, until the pastry is puffed and deep golden brown, about 12–15 minutes at 400°F (200°C). Remove from oven and let cool on the baking sheet for 3 minutes before transferring to a wire rack. This recipe yields about 24 bat-shaped bites.
   
5. 5

   Step 5: Add olive 'eyes' and finish

   Active 3 min

   Thinly slice 8 small black olives to make about 48 small rounds and press two slices into each warm bat for eyes; use a dab of sauce if needed to stick them. If you prefer, place olive rounds before baking but adding them when warm gives more defined 'eyes'.

   For this step

   • 8 wholesmall black olives, pitted (for eyes)
   
6. 6

   Step 6: Serve and store

   Active 2 min

   Arrange the 24 bat puff pizza bites on a platter and serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days and re-crisp in a 350°F (175°C) oven for 5–7 minutes.
   

1. Unwrap 2 store-bought puff pastry sheets and let them sit at room temperature until pliable (about 15 minutes). While pastry softens, position a rack in the center of your oven and preheat to 400°F (200°C).
2. On a lightly floured surface, roll each thawed sheet to smooth seams and use a bat-shaped cookie cutter (about 2¾–3 inches wide) to cut 24 bat bases. If you don't have a cutter, draw a bat template on parchment and cut with a sharp knife. Place the 24 bat bases on two parchment-lined baking sheets; spread about 1 teaspoon of pizza sauce on each bat (total ~1/2 cup), sprinkle evenly with the shredded mozzarella (total ~1½ cups), top each with 1 pepperoni slice, and lightly dust with 1/2 teaspoon dried oregano.
3. Cut 24 matching bat tops from the remaining pastry scraps and gently place over each filled base, pressing edges to seal. Whisk 1 large egg with 1 tablespoon olive oil and brush the tops and edges to ensure a glossy, golden finish.
4. Bake the trays, rotating halfway, until the pastry is puffed and deep golden brown, about 12–15 minutes at 400°F (200°C). Remove from oven and let cool on the baking sheet for 3 minutes before transferring to a wire rack. This recipe yields about 24 bat-shaped bites.
5. Thinly slice 8 small black olives to make about 48 small rounds and press two slices into each warm bat for eyes; use a dab of sauce if needed to stick them. If you prefer, place olive rounds before baking but adding them when warm gives more defined 'eyes'.
6. Arrange the 24 bat puff pizza bites on a platter and serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days and re-crisp in a 350°F (175°C) oven for 5–7 minutes.