Thaw pastry according to directions. Preheat oven to 400 F.
Once pastry is thawed, cut puff pastry into 1 x 1-inch squares. Place 1 pastry square into each round of a small muffin tin that has been lightly coated with pan spray. Press down on center of pastry to create a cup.
Fill pastry with 1/2 TBSP of sauce and 1 TBSP of mozzarella/provolone blend. Shingle the pepperoni in a circular fashion around the inside of the pastry cup. Top with another TBSP of cheese blend and 1 TBSP of bacon.
Bake at 400F for approximately 20 minutes or until pastry is golden and the peperoni has started to char.
Let cool for approximately 5 minutes and then arrange on a serving platter. Drizzle with basil pesto and ranch for an extra flavor punch and a cool look. Share with friends.
