I’m not the pizza maker in our family. I make the dough and come up with topping ideas, but Alan is the one who tosses and slides the pizza dough off of the pizza peel. If I do it, we use the word “rustic” in regards to its appearance! What I can do is whip up these tasty morsels and have the whole house smell like pizza. My husband and daughter can come in and out of the kitchen and pop one in their mouths. They are really the perfect little snack and I feel good about conquering something in the pizza world!
You can mix up the toppings to your liking so the world is your pizza muffin oyster when it comes to these. Enjoy! This recipe makes 24 mini-muffins.
Pepperoni Pizza Puffs
Ingredients
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tablespoon Italian seasoning
- pinch of salt
- pinch of red pepper flakes
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1/2 cup marinara sauce
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Preheat the oven to 375 degrees. Grease a 24 cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt, and red pepper flakes. Whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni and let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, about 20 to 25 minutes.
Serve the puffs with marinara sauce for dipping.
Source: Lick the bowl good, adapted from Everyday with Rachael Ray
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11 comments
March 21, 2012 at 8:38 am
Oh, these look like a perfect snack or appetizer. So cute and delicious looking. I love that you can change these up to suit your tastes or just to make something different. Yum. 😀
March 21, 2012 at 12:04 pm
A great idea! Thanks for sharing.
March 22, 2012 at 7:12 am
These look really tasty!
March 22, 2012 at 11:39 am
I read about these several months ago, but somehow completely forgot about them. Until now that is; they look delicious!
March 28, 2012 at 3:59 am
I used to make something super similar to these all the time, before I started blogging. Now that I blog…I don’t repeat recipes much, but my cousin has been begging for these recently. Your post has inspired me to make them again…I’m sure the whole family will thank me, though our waistlines won’t!
May 23, 2012 at 1:56 pm
Do you have to use mini muffin pans? Would a regular size muffin pan be ok!
May 23, 2012 at 2:01 pm
Absolutely! Just adjust your cooking time and watch them carefully the first time.
July 8, 2012 at 11:21 am
are you able to use 1% milk instead of whole? as well as low fat cheese?
July 8, 2012 at 2:23 pm
I use low fat cheese often so that works fine. In regards to using low-fat milk with any baking, it will work but your crumb texture will be a little different since there isn’t as much fat. Make sure you don’t over stir so that the mixture doesn’t become tough and you should be fine.
July 11, 2012 at 11:32 am
I can not wait to try this with my picky eater thanks
August 20, 2012 at 8:16 pm
Just adapted for gluten free eating and it was so yummy and smelled great while baking also!