These are so much fun to make with kids, you can set up a few fillings for them to choose from and watch them try all the different flavour combos. Puff pastry can be bought in flat sheets or rolled up sheets, both work very well. It is important to note that if you fill them too much, the snail shells will fall apart in the oven so fill them sparingly!
Prep time 25 minutes / Cook time 10 minutes / serves 6
1 package frozen puff pastry sheets (2 sheets per box) defrosted, left flat in the fridge
1 cup your favourite pizza sauce or marinara sauce
2 cups shredded mozzarella cheese
Your choice of toppings (olives, pepperoni, peppers, onions, mushrooms, spinach, etc…)
1 egg, lightly beaten with 1 tbsp milk
- Make sure the rolled up puff pastry sheet is defrosted before unrolling it as it may crack. Once unrolled, keep it refrigerated until ready to use.
- With the widest side towards you, spread the tomato sauce all over the sheets of puff pastry, leaving 1″ along each side empty except the side directly in front of you.
- Top the sauced area with cheese and your choice of toppings, remember to go easy or the roll with come apart. Repeat with second sheet.
- Working away from you, roll the sheets up as tightly as possible until un-sauced edge is left.
- With a paintbrush or your fingertips, brush some egg mixture along the inch of the bare dough.
- Close the rolls by pressing down gently on the seam. Brush the whole exterior of the rolls with remaining egg wash.
- Wrap the rolls tightly with plastic wrap and freeze for 5 minutes or until solid.
- Preheat oven to 450 degrees and prepare a baking sheet with parchment paper.
- Carefully slice the wrapped rolls into 1″ pinwheel like pieces then remove the plastic wrap. Using a bread knife for this is a good idea.
- Place the snail shell pizzas on the prepared baking sheet, spaced about 2″ apart and bake for 10 – 15 minutes or until puffed up and golden brown.
- Serve warm or cold!