Pizza Bombs
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 ball(s)
Mozzarella
(Contains Milk)
10 slice(s)
Chorizo Slices
(May contain Milk)
120 grams
Marinara Sauce
1 sachet(s)
Mixed Herbs
60 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
2 unit(s)
Garlic Clove
Not included in your delivery
2 tbsp
Mayonnaise
3 tsp
Butter
Nutritional information
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Drain the mozzarella and squeeze out as much liquid as you can, chop into 1cm chunks, place on a plate and pat dry with kitchen paper.
c) Chop the chorizo slices into quarters
d) Melt the butter (see pantry for amount) in a small saucepan. Combine with the mixed herbs and season with salt and pepper.
a) Unroll the puff pastry and lay it horizontally in front of you, keeping the baking paper underneath. Cut the pastry vertically into 6 equal-sized sqaures.
b) In a medium bowl mix together the chopped chorizo slices, marinara sauce and chopped mozzarella.
c) Divide the marinara micture evenly between the 6 puff pastry squares, placing it in the centre of each square. Fold the edges of the dough up and round the filling, then pinch them together, forming a small bundle, being sure to leave no gaps for the filling to leak out.
d) Place each pizza bomb seem side down on a lined baking tray and brush over the melted herb butter. Bake in the oven until golden, 15-20 mins.
a) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
b) Roast the parcel on a baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix the mashed garlic with the ranch dressing and mayonnaise.
c) Serve the pizza bombs with the roasted garlic ranch on the side.
