3 Easy Steps To Making Your Own Pizza Filled Donut

The pizza filled donut is an amazing idea for an exam-time snack, or a good way to make use of some of the food in your fridge that you’ve been too lazy to cook. The actual ingredients may vary, but the concept is contingent on one thing- puff pastry.

You can get actual puff pastry at any grocery story, or you can use Pillsbury Crescents, which are easy to store in the freezer when you’re not using them.

1 – The Setup

Lay rectangles of puff pastry in a circular arrangement, but with either more rectangles or in a tighter circle than seen above (I’d recommend 10-12 rectangles). Then lay your meat layer down first, about half an inch from the inner edge of the pastry.

2 – Stacking

Don’t get too carried away with the additional fillings or the whole thing is going to fall apart, but this is where you can get creative. I recommend putting some marinara or tomato sauce (or ketchup) on the meat layer before adding your vegetables/extras, and then finally a layer (or 2) of cheese.

3 – Roll It Tight

Crack and beat a single egg to make an egg wash. Brush the egg (use a fork if you need to) on the outer half inch of one of the rectangles, before folding it over top of the filling. Lift the inner edge and tuck that outer edge beneath it, to completely seal the donut. The egg wash should help keep the donut sealed once it’s cooked.

Continue to fold the puff pastry rectangles, one at a time, in the same direction. Use the rest of the egg wash to brush the outside of the donut before putting it in the oven. Sprinkle some oregano on top as well if you’re feeling fancy.

Cook your ungodly abomination at 375 for 12 to 15 minutes. Slice and serve (or eat the whole thing to your face like a champ).