It's been an off week. You know that kind of week where you're stuck in traffic, looking for lost paperwork, late for meetings, computer bugs and fighting the urge to crawl back under the covers each morning. This dish was a saving grace. I actually had everything to make these cuties and the kids loved them so much they took them cold in their lunches the next day. Finally, something worked out this week!
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning (or combo of dried basil, oregano & parsley)
pinch of salt
pinch of red pepper flakes (optional)
3/4 cup milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni (I used Hormel's mini turkey pepperoni and skipped chopping)
1/2 cup store-bought pizza sauce, warmed in microwave or stovetop
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 (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni and let stand for a few minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Serve the puffs with warmed pizza sauce for dipping.
Slightly adapted from Everyday from Rachael Ray
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning (or combo of dried basil, oregano & parsley)
pinch of salt
pinch of red pepper flakes (optional)
3/4 cup milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni (I used Hormel's mini turkey pepperoni and skipped chopping)
1/2 cup store-bought pizza sauce, warmed in microwave or stovetop
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 (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni and let stand for a few minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Serve the puffs with warmed pizza sauce for dipping.
Slightly adapted from Everyday from Rachael Ray
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