I try to always have puff pastry in my freezer. Whether or not I remember to move it to my fridge is another story… 🙂
We had a massively crazy week. The fire on the property may have burned some of the wheat, but my kitchen is just fine- no excuses to grab take out! ( Also, we live 40 mins away from decent take out).
The day before, I transferred the puff pastry from the freezer to my fridge. I gave a quick roll to the pastry, then cut each sheet into 4. Just load them up with sauce & toppings. Brush egg wash on exposed areas not covered by toppings. Bake at 375 for 10-12 mins until golden brown. Yum!