I made these once before, but I think all the pictures that I took stunk, so I decided not to post about them. I have declared Wednesday night to be “Fun Kid Dinner Night”, because M is never able to be home with us on Wednesday nights. It’s a good opportunity to make something I know he wouldn’t care for, and that way I can still get my mushrooms, bell peppers, mustard and onions in somewhere. I mentioned her before that he’s a little picky 😉
Verdict: These were really good and would make a great appetizer. The ratio of cheese and pepperoni is quite a bit higher than batter, so oil up your muffin tin liberally! I like my addition of chili flake which gave these a little kick. Also, marinara is a must for dipping which makes these little puffs a quick substitute when you’re craving pizza. Thanks for reading, enjoy!
Pepperoni Pizza Puffs – adapted from Gimme Some Oven
- 3/4 cup flour
- 3/4 tsp. baking powder
- 1/2 tsp. dried oregano
- 1/4 tsp. dried basil
- pinch of chili flake
- onion powder
- garlic powder
- 3/4 cup milk
- 1 egg, lightly beaten
- 4 oz. mozzarella cheese, shredded
- 4 oz. pepperoni, diced
- Pecornino Romano cheese to taste
- 1/2 cup pizza sauce (homemade or store-bought)
Preheat oven to 375o. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour, baking powder and dried seasonings; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.