Step 1

Thaw out the puff pastry - I like to place it on the kitchen counter for about an hour.

Step 2

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Step 3

Roll out the puff pastry sheets on a lightly floured surface. Make sure they are roughly the same size - slightly smaller than the baking sheet. Place one piece of the dough on the prepared baking sheet.

Step 4

Spread the vegan pesto out to the edges of the dough and top it with dollops of marinara. Add an even layer of pepperoni and top it with the roasted peppers, feta and some fresh basil. Top with the other piece of dough and gently press it down - no need to seal the edges. Use a sharp knife to cut it into 48 squares.

Step 5

Combine the melted butter and garlic powder. Brush the garlic butter over all of the squares and sprinkle with everything seasoning. Place in the oven for 20-25 minutes, or until golden brown.

Step 6

Remove from the oven, allow to cool slightly and use a knife to cut in between the squares. Serve with extra pesto and marinara on the side for dipping.