Potato Pizza Puffs

    1     medium (5.3 ounces)  Wisconsin russet potato
    2     cups cold water
    3     whole garlic cloves, crushed (optional)
    1     sheet frozen puff pastry dough
        nonstick cooking spray
    1/2     cup Parmesan cheese, grated
    1 1/2     cups mozzarella cheese
    1/2     cup pepperoni
    1     tablespoon Italian seasoning
    1     cup marinara sauce

    Wash and scrub potato thoroughly. Pat dry and thinly slice into 1/8-inch rounds.
    Place sliced potatoes in saucepan and cover with cold water. Add crushed garlic cloves to the water, if desired.
    Parboil potatoes 5 minutes until slightly tender.
    Thaw puff pastry and roll out slightly with rolling pin. Cut into 12 equal strips.
    On foil-lined tray generously sprayed with nonstick cooking spray, sprinkle with Parmesan and Italian seasoning then shingle 3-4 par-cooked potato slices with 3-4 pepperoni slices. Top slices with mozzarella followed by puff pastry strip. Push edges of pastry down onto foil to slightly “seal” puffs, keeping contents within pastry.
    In air fryer set at 400 F, bake 7-8 minutes.
    Wait for cheese to cool before removing puffs from tray. Gently peel potato pizza puffs off foil. Serve with marinara sauce.