1. Preheat your oven to 350°F.
2. Cut a hard-boiled Bowl & Basket Large White Egg in half horizontally and vertically, stopping halfway.
3. Take a long cucumber slice and put it into the unsliced half of the egg to make a tulip shape.
4. Lay a 3x5 inch piece of puff pastry on a surface.
5. Spread 1 tablespoon of Wholesome Pantry Organic Marinara Sauce in the center, leaving space around the edges.
6. Add 2 tablespoons of Bowl & Basket Shredded Mozzarella cheese over the sauce.
7. Place 4 pepperonis in a line across the bottom of the rectangle.
8. Carefully fold the pastry, leaving the pepperonis halfway exposed, and roll it into a rose shape. Repeat five times. Add each rose into a cupcake pan.
9. Bake for 20 minutes or until golden.
10. While the pastries bake, use a flower-shaped cookie cutter to cut watermelon and cantaloupe slices.
11. Arrange the melon flowers and a hard-boiled egg tulip into a lunch box.
12. Lastly, add the Puff Pastry Pizza Roses for a fun twist on a childhood favorite.
Shop Ingredients
Directions
1. Preheat your oven to 350°F.
2. Cut a hard-boiled Bowl & Basket Large White Egg in half horizontally and vertically, stopping halfway.
3. Take a long cucumber slice and put it into the unsliced half of the egg to make a tulip shape.
4. Lay a 3x5 inch piece of puff pastry on a surface.
5. Spread 1 tablespoon of Wholesome Pantry Organic Marinara Sauce in the center, leaving space around the edges.
6. Add 2 tablespoons of Bowl & Basket Shredded Mozzarella cheese over the sauce.
7. Place 4 pepperonis in a line across the bottom of the rectangle.
8. Carefully fold the pastry, leaving the pepperonis halfway exposed, and roll it into a rose shape. Repeat five times. Add each rose into a cupcake pan.
9. Bake for 20 minutes or until golden.
10. While the pastries bake, use a flower-shaped cookie cutter to cut watermelon and cantaloupe slices.
11. Arrange the melon flowers and a hard-boiled egg tulip into a lunch box.
12. Lastly, add the Puff Pastry Pizza Roses for a fun twist on a childhood favorite.