Puff pastry pizza poppers

Unfold the frozen puff pastry on parchment, keeping it as close to frozen as possible; return it to the freezer whenever it gets soft or sticky.

Press the pastry flat and cut circles about 2 1/4 to 2 1/2 inches with the larger round cutter; transfer to a parchment-lined sheet pan.

With a smaller cutter, punch out the centre leaving an outer ring about 3/8 inch wide, and push the centre back into place.

Bake in the centre of a 400 degree oven 20 minutes, until puffed and golden brown.

Cool 5 minutes, flip over, and grate Parmesan generously over each bottom.

Flip back, space evenly, and press the centres down firmly with a teaspoon without compressing the outer ring.

Bake at 400 for 7 minutes, then cool 10 to 15 minutes to dry out.

Scraps: stack them rather than balling them up, fold the parchment over and roll back to the original thickness, then cut and bake the same way.

Fill each centre with a generous tablespoon of pizza sauce and top generously with mozzarella.

Press a slice of pepperoni onto each.

Bake at 400 about 20 minutes until the cheese is bubbling and browned and the bottoms are browned.

Cool on a rack until just barely warm so the Parmesan underneath crisps.