35 things: Pepperoni Puffs Recipe
Right now, I am under the weather. It started last week with a sore throat, then I felt better and then much, much worse. Turns out, I have bronchitis. Lucky me. I have to soldier on, teaching and going to meetings and reading student drafts and trying very hard to be present, which is tough when all I want to do is climb in bed and watch Netflix.
In the past few weeks, however, I've been cooking new recipes and have found some that I really loved and that were also pretty easy. One of the things I wanted to do this year was experiment more with baking and posting recipes. Seemed like a good time to share one.
I stumbled across this recipe for pepperoni muffins after I ruined a pasta salad that called for pepperoni. (I accidentally dumped most of the pasta down the sink and half the pepperonis had fallen on the floor a few minutes before that so it wasn't a good omen for pasta salad, which I'd planned to take to M's family reunion.) In desperation, I searched for something that would use the ingredients I had on hand and found a recipe for Pizza Puffs. I can no longer find the original link to the recipe.
You will need:
3/4 cup of flour
3/4 tsp of baking powder
1 tbsp of Italian seasoning
1 tsp of salt
1 tsp of crushed red pepper or red pepper flakes
3/4 cup of milk (at least 2%; I actually had whole milk on hand for another recipe so I used that)
1 egg lightly beaten (I like to mix it with the milk and kind of whisk it)
1 cup shredded mozzarella cheese
1 cup of pepperoni, diced (I also used the mini pepperonis and they worked really well). You could also use pre-cooked sausage or peppers if you want to be veggie. 1/2 cup of pizza sauce for dipping
Grease your mini-muffin tin. (All mini-muffin tins are not the same depth. I have two and one is definitely smaller than the other, so depending on the size of your tin, you may have more or less than the 24 mini-puffs this recipe should make.)
Chop up your pepperoni into bite-sized pieces.
In a bowl, mix together flour, baking powder, Italian seasoning and salt.
Stir in milk and egg.
Stir until well blended.
Add in mozzarella cheese
Let mixture sit for 10 minutes.
Preheat the oven to 375
Scoop mixture into greased muffin tins.
Bake at 375 for 20-25 minutes. (My tins were dark so mine only took about 18 minutes).
Serve with your favorite pizza or marinara sauce.
*Note: The first time I made this I accidentally used baking soda instead of baking powder and the muffins had more of a croissant texture. When I made them again with the baking powder they were more dense and hearty like a muffin.