These easy Pepperoni Pizza Puffs only need a handful of ingredients. A delicious snack or appetizer that taste like little biscuits full of Italian flavors!
PEPPERONI PIZZA PUFFS
These little Pepperoni Pizza Puffs are so easy to make and you probably already have the ingredients on hand. 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 or appetizer that will only take you minutes to whip up.
TIPS FOR MAKING PEPPERONI PIZZA PUFFS:
- You can also spice it up a bit and add in some red pepper flakes (about ½ teaspoon.)
- You can also add in cooked and crumbled sausage. Or even diced green or red peppers.
- I recommend using a good quality Italian seasoning. Some store brand seasonings can have an overwhelming amount of oregano rather than an even blend and this can really throw off the flavor of these pizza puffs.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- Italian Seasoning
- salt
- milk
- egg
- shredded mozzarella cheese
- pepperoni
- pizza sauce, for dipping
HOW TO MAKE PEPPERONI PIZZA PUFFS:
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 the 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. 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 ready. Serve with some of your favorite pizza or marinara sauce.
CRAVING MORE RECIPES?
Pepperoni Pizza Puffs (+Video)
Ingredients
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ tablespoon Italian Seasoning
- 1 teaspoon salt
- ¾ cup milk
- 1 large egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1 cup pepperoni, diced
- ½ cup pizza sauce, for dipping
Instructions
- Preheat oven to 375F degrees.
- Spray a 24-count muffin tin (or two 12-count muffin tins) really well using non-stick cooking spray. Get the inside and sides of them really good so they don't stick.
- Chop the pepperoni into smaller bite-sized pieces.
- In a bowl, mix together flour, baking powder, Italian seasoning and salt.
- Stir in milk and beaten egg.
- Add in shredded cheese and diced pepperoni and crushed red pepper (about ½ teaspoon), if using.
- Let mixture sit for about 10 minutes.
- Spoon mixture into muffin tins. I like to use a spring-release cookie scoop but spoons work just fine.
- Bake for about 20-25 minutes (until golden brown.) Serve with marinara suace, for dipping.
Video
Notes
- You can also spice it up a bit and add in some red pepper flakes (about ½ teaspoon.)
- You can also add in cooked and crumbled sausage. Or even diced green or red peppers.
- I recommend using a good quality Italian seasoning. Some store brand seasonings can have an overwhelming amount of oregano rather than an even blend and this can really throw off the flavor of these pizza puffs.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: March 2013
Updated & republished: March 2021
Betty
Does it matter what kind of milk I use? Is skim OK or should use a milk with a higher fat content.
Brandie @ The Country Cook
That’s a good question! In general, I never use skim milk for cooking or baking. Only because of the higher water content which can make dough too runny. At a minimum, I would suggest 2%. Hope that helps!
Jessica Cope
Are these good cold? My daughter in kindergarten doesn't have microwave access at lunch.
Brandie @ The Country Cook
Hi Jessica! Yes they are. Well, maybe not cold but room temperature would still work.
Susie
Made these for a party. They were a big hit! Making them with italian sausage next time!
Heather
I made these yesterday to go with some homemade soup. Delicious and great texture.
I was wondering if it necessary to leave the batter sit for 10 minutes, though? Does that help them be puffy?
Brandie @ The Country Cook
It does! It’s kinda like pancake batter. If you let it sit, it develops air bubbles which makes for a lighter, fluffier pancake.
Stephen
I tried making these this morning and they game out with a very eggy texture. Any idea what I could have done wrong? They were delicious but the texture was starting to get to me as I don't eat eggs.
Anonymous
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!
Anonymous
Do you know if these freeze well? I would love to make them for an after school snack.
Anonymous
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.
Single dad, that loves to try new cooking techniques
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. ♥
Larks Country Heart Harrington
This looks like the perfect recipe for my Middle School Students to make in class!
CityGirl
These look like a very fun meal! My kids will probably really enjoy these...
Anonymous
Is there anyway to just use actual refrigerated biscuit dough or crescents?
Georgia Cuevas
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.
The Country Cook
Great idea Suzanne! I always have Bisquick on hand! 🙂
Suzanne W
I have actually used Bisquick mix instead of the flour and baking soda and salt...turns out great!!!
Renae
Those look incredible!
The Country Cook
Anonymous - 375f degrees. 🙂
Anonymous
what degrees do we cook them on ?
Anonymous
I don't have mini muffin pan....:-/ (yet)....
🙂
TrixieJo302
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.