The Country Cook: Pepperoni Pizza Puffs
                                                   

Monday, March 18, 2013

Pepperoni Pizza Puffs

I suppose you could also call these Pizza Biscuits. As long as you call them good, I don't suppose it really matters what they are named. This is a delicious little snack that will only take you minutes to whip up. It came out a few years ago in a Rachel Ray magazine, and well, we've all been hooked since. And they are completely customizable. You can really use anything in here you like. The original recipe calls for red bell pepper. I have a hard time getting the menfolk in my house to eat peppers so I left those out. But you could certainly substitute pepperoni for some cooked and crumbled sausage.
Or you could throw in some green bell pepper.  I also have added a bit of table salt and Italian seasoning to the original recipe because I always think it needs it a little oomph. You can also spice it up a bit and add in some red pepper flakes. But you gotta have some pizza sauce to dip them in. Everyone loves dipping foods and these are the perfect kinda savory food to dip in some warmed up pizza or marinara sauce.  

Ingredients:
3/4 cup all-purpose flour
3/4 tsp. baking powder
1/2-1 tbsp. Italian Seasoning (see notes below)
1 tsp. salt
3/4 cup milk (2% or higher)
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1 cup pepperoni, diced
1/2 cup pizza sauce, for dipping
 Directions:
These are made using mini muffin tins. You should get at least 24 Pizza Puffs from this recipe. Now, from what I understand, not all mini muffin tins are made the same. Some seem to be a bit bigger than others. This recipe works perfectly for both of my 12-mini muffin tins. Spray your muffin tins really well using non-stick cooking spray. Get the inside and sides of them good so they don't stick.
 Chop up your pepperoni into smaller bite-sized pieces.
In a bowl, mix together flour, baking powder, Italian seasoning and salt.
Stir in milk.
Then add in the egg. Make sure you beat the egg before adding to the bowl. This just helps to better incorporate the egg into the mixture.
Stir well.
Add in shredded cheese, 
and diced pepperoni.
If you want to add a little kick, add in a teaspoon of crushed red pepper (optional). Let mixture sit for 10 minutes. I'm not a baking expert so I'm not exactly sure why this needs to be done. But that is what the original recipe calls for so that is what I do. Maybe it helps the baking powder activate?  If anyone has the answer, I'd love to know. While you're waiting, you can start preheating your oven to 375F degrees.
Spoon mixture into muffin tins.
I like to use this spring-release cookie scoop but spoons work just fine.
Bake at 375F degrees for about 20-25 minutes (until golden brown.) If you aren't sure if they are done, stick a toothpick into the center of one of them. If it comes out clean, they are good to go.
Serve with some of your favorite pizza or marinara sauce.
Notes: This recipe calls for 1/2 tbsp. to 1 tbsp. Italian Seasoning.  I use a full tablespoon but I have since learned since posting this recipe that not all Italian Seasonings are created equal and some tend to be more stronger in flavor than others. So, please use your judgement on this one and use the amount you think your family can tolerate.

Enjoy!
Printable Recipe Here

15 comments :

  1. I don't have mini muffin pan....:-/ (yet)....
    :-)

    ReplyDelete
    Replies
    1. Just use your regular size muffin tin but only put the same amount of filling in as you would the mini. They will be larger in circumference but flatter so they'll look more like a pizza and probably a little easier to dip :) I have two mini muffin pans but I never use them; I prefer the regular size. Hope this helps.

      Delete
  2. what degrees do we cook them on ?

    ReplyDelete
  3. I have actually used Bisquick mix instead of the flour and baking soda and salt...turns out great!!!

    ReplyDelete
  4. Great idea Suzanne! I always have Bisquick on hand! :)

    ReplyDelete
  5. Haha! I was thinking I'm glad this is not made with Bisquick. I often don't have it on hand, but always have flour. I think I'll try this with Jimmy Dean sausage.

    ReplyDelete
  6. These look like a very fun meal! My kids will probably really enjoy these...

    ReplyDelete
  7. Is there anyway to just use actual refrigerated biscuit dough or crescents?

    ReplyDelete
  8. This looks like the perfect recipe for my Middle School Students to make in class!

    ReplyDelete
  9. Single dad, that loves to try new cooking techniquesJuly 30, 2013 at 5:17 PM

    I've never attempted to make anything that consisted with flour. But this seems rather simple. I plan on making this for my kids. (OK, OK, for me too) Also just wanted to say, keep up with the simple recipes. I've become a huge fan of this website. ♥

    ReplyDelete
  10. Do you know if these freeze well? I would love to make them for an after school snack.

    ReplyDelete
    Replies
    1. Another recipe that was similar suggested freezing cooked puffs in a single layer, then transfer to a freezer bag. Cook frozen puffs 8-10 mins at 375.

      Delete
  11. I just found your blog today and made the Lazy Cookie Bars! They were pretty good. I may end up making these for lunch lol!

    ReplyDelete

This is a family website so all comments will be moderated before being published. Thank you!