I love how this recipe strikes that perfect balance between impressive and effortless. The puff pastry makes it feel fancy, but the filling is pure comfort — seasoned ground beef, gooey mozzarella, and colorful peppers all wrapped in one golden package. It’s great for family dinners, laid-back entertaining, or just treating myself to something a little indulgent without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry, thawed 1 tablespoon olive oil 1 pound ground beef 1 small onion, thinly sliced 1/2 red bell pepper, sliced 1/2 yellow bell pepper, sliced 2 cloves garlic, minced 1 teaspoon paprika 1 teaspoon Italian seasoning 1/2 teaspoon black pepper 1/2 teaspoon salt (or to taste) 1/3 cup tomato sauce or crushed tomatoes 1 1/2 cups shredded mozzarella cheese 1/4 cup shredded cheddar cheese 1 egg, beaten (for egg wash) 1 tablespoon chopped fresh parsley (for garnish)
Directions
I heat the olive oil in a skillet over medium heat, then add the ground beef and cook it until browned, breaking it up as it cooks. If there’s any excess fat, I drain it off.
I stir in the sliced onion, bell peppers, and garlic, letting them cook until soft and fragrant.
I season the mixture with paprika, Italian seasoning, salt, and pepper, then add the tomato sauce and let it simmer until thick. Once it’s done, I take it off the heat to cool slightly.
I preheat the oven to 400°F (200°C) and gently roll out the puff pastry on a lightly floured surface.
I spoon the beef mixture down the center of the pastry, then sprinkle mozzarella and cheddar over the top.
I fold the pastry over the filling, press the edges to seal, and place it seam-side down on a parchment-lined baking sheet.
I brush the top with beaten egg and bake for 25–30 minutes, until golden and puffed.
After baking, I let the loaf rest for about 5 minutes before slicing, so the filling stays neatly inside.
Servings and timing
Servings: 4–5 Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Calories per serving: ~520 kcal
Variations
I’ve swapped out the ground beef for ground turkey or chicken — still delicious and a bit lighter.
For a spicy kick, I add crushed red pepper flakes or chopped jalapeños to the filling.
Sometimes I use provolone or pepper jack instead of cheddar for a different cheese profile.
To make it vegetarian, I’ve used sautéed mushrooms, spinach, and a bit of ricotta in place of the beef.
storage/reheating
I store leftovers in the fridge, tightly wrapped or in an airtight container, for up to 3 days. To reheat, I use the oven or toaster oven at 350°F until warmed through — this keeps the pastry crisp. I avoid microwaving it, as it softens the crust. If I want to freeze it, I wrap it tightly in foil and plastic wrap, then reheat from frozen in the oven.
FAQs
Can I make this ahead of time?
Yes, I sometimes prepare the filling and even assemble the loaf in advance. I keep it in the fridge and bake it just before serving for the freshest result.
Can I use store-bought puff pastry?
Absolutely — that’s what I always use. Just make sure it’s fully thawed and cold when assembling for the best texture.
What cheese works best?
I love the mozzarella and cheddar combo for meltiness and flavor, but I’ve also used Monterey Jack, provolone, and even cream cheese with great results.
Can I freeze the baked loaf?
Yes, once baked and cooled, I wrap it tightly and freeze it. I reheat it in the oven (covered with foil, then uncovered at the end) until it’s heated through and crisp on the outside.
What’s a good side dish with this?
I usually serve it with a fresh green salad, roasted vegetables, or even a light soup. It’s rich, so something crisp and refreshing balances it out nicely.
Conclusion
This golden puff pastry loaf is everything I want in a feel-good meal — crispy, cheesy, savory, and comforting. It comes together easily but makes any table look a little more special. Whether I’m feeding a group or just making something fun for myself, this is one recipe I know I’ll keep coming back to.
A flaky, golden crust wrapped around savory beef and melty cheese — perfect for cozy dinners or sharing with guests. Comfort food that looks and tastes impressive.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–5 servings
Category:Dinner, Main Course, Savory Bakes
Method:Baking, Skillet
Cuisine:Fusion, American-European
Ingredients
1 sheet puff pastry, thawed
1 tablespoon olive oil
1 pound ground beef
1 small onion, thinly sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1/3 cup tomato sauce or crushed tomatoes
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1 egg, beaten (for egg wash)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat oven to 400°F (200°C).
In a skillet over medium heat, cook ground beef in olive oil until browned. Drain any excess fat.
Add onion, bell peppers, and garlic. Cook until softened.
Stir in paprika, Italian seasoning, salt, and pepper. Mix in tomato sauce and let simmer briefly until thickened. Cool slightly.
Roll out puff pastry on a floured surface. Place beef mixture in the center, then sprinkle with mozzarella and cheddar cheese.
Fold pastry over the filling and seal edges. Place seam-side down on a parchment-lined baking sheet.
Brush with egg wash.
Bake 25–30 minutes, or until puffed and golden brown.
Rest 5 minutes before slicing. Garnish with parsley before serving.
Notes
Be sure the filling is cool before wrapping to avoid a soggy bottom.
Swap mozzarella with provolone or pepper jack for a flavor twist.
Serve with tomato sauce or a green salad for a complete meal.
