by Dorie Greenspan
Contributing Baker: Michel Richard
Have you ever had bits of puff pastry dough left over from a recipe and did not know what to do with the scraps? So you either tossed it (gasp!), or thrown it in the freezer, where it ends up banished to the back not to be found for months, or maybe even years later? Well, we have a solution for you.
October was "puff month" for us TWD bakers - and this week's recipe uses those scraps that we had left over from the sunny-side-up pastries we made two weeks ago.
These are so uber easy to make, you may not want to wait till you have scraps. You may just want to go out and get yourself a fresh box right away!
I topped a few with tomato and blue cheese, some with sautéed mushrooms, and the others with tomato, and just a sprinkling of salt and pepper.
Out of the three, the tomato with just a dash of salt and pepper was my favorite. I took some to my sister, and she enjoyed the other two flavors (I ate all of the tomato with s&p).
You can also go with a sweet version if you like - like a sprinkling of cinnamon sugar, jam, or berries, the options are limited only to your imagination.
As usual, do check out what my fellow bakers have come up with. You will find their links on the TWD website, under the LYL: Puff Pastry Pizzettes link.