These absolutely awesome gluten-free pepperoni pizza bites are made with Schär gluten-free puff pastry dough, pizza sauce, turkey pepperoni and buffalo mozzarella cheese.
Preheat the oven to 400 degrees F.
Roughly chop the buffalo mozzarella and place into a strainer and let the water drain from it. This is important because the cheese retains a lot of water and if you don't let it dry out a bit, the water will affect the baking process.
Thaw the sheet of puff pastry dough. Roll out and use a small glass bowl to cut out 16 circles in from the pastry dough. Roll four small balls with some of the excess dough.
Use a rolling pin to thin out the puff pastry circles. Press into a mini-muffin tin. Make sure the edges are covered so the toppings won't overflow between the crust and muffin tin. Take some of the extra dough and push into the bottoms of the puff pastry to make the bottom thicker.
Bake in the oven for 5 minutes. Remove and let cool a bit.
Chop the turkey pepperoni slices and mix with the buffalo mozzarella ina small bowl.
Fill the pre-cooked puff pastries with a small spoonful of pizza sauce. Then a large spoonful of the mozarella and pepperoni. Bake for about 12 minutes so that the cheese has melted and crusts have browned.
Let cool on a cooling rack for a few minutes. Remove the puffs to cool completely on a cooling rack or plate.
Can be stored in the fridge for a few days and reheated in the microwave.