pepperoni pizza puffs

The LAM said, “Something savory, please!”

Well, the request came pretty timely because I was thinking of making something savory for breakfast since I had been baking quite a lot of cakes.

I know I had some pepperoni I wanted to use up. So I thought I would try baking Rachel Ray‘s Pepperoni Pizza Puffs. It is a simple recipe using minimal ingredients which can easily be found at home.

Awesome! :)

I served these with a simple tomato chutney, but really, you can eat them as is. Pepperoni is very flavorful and when paired with mozzarella, well, the most basic flavors in a pizza cannot go wrong.

I wish I had made double the portions because they were delicious!

In fact I am pretty sure I will be buying more pepperoni at the supermarket tomorrow morning.

HMMMM :)

Here are the instructions for making these delicious puffs if you are interested!

Cut the pepperoni into small cubes. If there is a covering on the pepperoni, remember to remove it first. Set this aside.

Lightly whisk together the milk and egg.

Pour this into the bowl containing the dry ingredients.

Mix with a whisk until combined.

Add the pepperoni and mozzarella.

Mix until combined, then spoon into well-greased muffin tins. Sprinkle on some coarsely ground black pepper.

Bake at 180°C for 20 to 25 minutes, or until the tops have turned golden brown.

Allow the puffs to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely. Alternatively, you can serve them immediately with pizza sauce or tomato chutney, and garnished with freshly chopped basil or Italian parsley.

Enjoy!

Pepperoni Pizza Puffs
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Ingredients
  1. 3/4 (93g) cup flour - I used a mixture of 50% plain flour and 50% wholemeal flour
  2. 3/4 teaspoon baking powder
  3. 3/4 cup (180ml) whole milk
  4. 1 egg, lightly beaten
  5. 4 ounces (115g) cheese, shredded (about 1 cup)
  6. 4 ounces (115g) pepperoni, cut into small cubes (about 1 cup)
  7. 1/2 cup (120ml) store-bought pizza sauce - I used tomato chutney
  8. 2 tablespoons finely chopped fresh basil - I used freshly chopped Italian parsley
  9. Coarsely ground black pepper
Instructions
  1. Cut the pepperoni into small cubes. If there is a covering on the pepperoni, remember to remove it first. Set this aside.
  2. Lightly whisk together the milk and egg.
  3. Pour this into the bowl containing the dry ingredients.
  4. Mix with a whisk until combined.
  5. Add the pepperoni and mozzarella.
  6. Mix until combined, then spoon into well-greased muffin tins. Sprinkle on some coarsely ground black pepper.
  7. Bake at 180°C for 20 to 25 minutes, or until the tops have turned golden brown.
  8. Allow the puffs to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely. Alternatively, you can serve them immediately with pizza sauce or tomato chutney, and garnished with freshly chopped basil or Italian parsley.
Adapted from Rachel Ray
Adapted from Rachel Ray
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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