Pepperoni Pizza Puffs

Wednesday, March 21, 2012

You knew there was something coming up to use that delicious Homemade Garlic Pizza Sauce. Well here it is. Pepperoni Pizza Puffs. I have to admit. I have to admit, I was very excited about all of the miniature food involved in this recipe. Not only are these bites baked in a mini muffin pan, but they use mini pepperonis! If you haven’t seen them at your store, trust me, they’re too cute to pass up!

I love that you could throw anything in these pizza bites. I went with mini pepperoni because I just couldn’t resist. I think some green peppers would be really good as well.

One Year Ago: Roasted Broccoli
Two Years Ago: Cilantro Chicken Burgers and Rocky Ledge Bars
Three Years Ago: Creme Brulee Again
Four Years Ago: Vegan Cupcake Class and Lemon and Key Lime Curd

Ingredients:

3/4 cup flour
3/4 tsp baking powder
1/2 tsp dried oregano
3/4 cup milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz pepperoni, diced (about 1 cup)
1/2 cup pizza sauce (homemade or store-bought)
2 Tbsp. fresh basil, finely diced.

Directions:

Preheat oven to 375 F. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour, baking powder and oregano; 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.

Recipe from Gimme Some Oven

Appetizers / Snacks, Football Food

3 comments »

9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

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webbie — July 24, 2008 at 5:14 pm

Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

Your pics are great. Wish I’d thought of the salt.:-)
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2

Sophie — July 24, 2008 at 6:08 pm

Hi Jen,

I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

Oh, and feel free to tell any of your friends about it :).

Sophie
Flour Arrangements
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3

Ivy — July 24, 2008 at 7:07 pm

Wow, these look really good and refreshing! NIICE!
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Joelen — July 24, 2008 at 7:18 pm

Your idea of stuffing them into tomatoes is great! And great tip on using salt!
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Esi — July 24, 2008 at 9:19 pm

I love how you presented the dip. Nice work!
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Inna's Culinary Inventions — July 25, 2008 at 2:52 am

What a wonderful idea to stuff tomatoes! These look great!
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giz — July 25, 2008 at 8:19 pm

These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.
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Megan — July 28, 2008 at 3:31 pm

excellent use of a dip! Love the salt idea.
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Janna — July 31, 2008 at 5:10 pm

THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.