The Country Cook

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Pepperoni Pizza Puffs

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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!

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Pepperoni Pizza Puffs
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Author: The Country Cook
Ingredients
  • 3/4 cup all-purpose flour
  • 3/4 tsp . baking powder
  • ½ - 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
Instructions
  1. Preheat oven to 375F degrees.
  2. Spray your muffin tins really well using non-stick cooking spray.
  3. Get the inside and sides of them good so they don't stick.
  4. Chop up your pepperoni into smaller bite-sized pieces.
  5. In a bowl, mix together flour, baking powder, Italian seasoning and salt.
  6. Stir in milk.
  7. Then stir in beaten egg.
  8. Add in shredded cheese and diced pepperoni.
  9. If you want to add a little kick, add in a teaspoon of crushed red pepper (optional).
  10. Let mixture sit for 10 minutes.
  11. Spoon mixture into muffin tins. I like to use a spring-release cookie scoop but spoons work just fine.
  12. Bake for about 20-25 minutes (until golden brown).
Recipe Notes

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. You may have to take a butter knife and run it around the inside edges of the muffin tins to pop them loose.

Serve with your favorite pizza or marinara sauce.

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.

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Reader Interactions

Comments

    • 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.

      Reply

  7. 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.

    Reply

  11. 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. ♥

    Reply

    • 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.

      Reply

  13. 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!

    Reply

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