Wednesday, December 1, 2010

Pizza Puffs

These are incredible. I'm not sure what else to say. These are fast, delicious, and sure to be a hit anytime. It is all the flavor of pizza in a quick and easy bite. These have quickly become one of my all time favorite game night snacks. These could be changed for different flavors,  I am hoping to try a ham and cheese variety for a brunchy type of item. The only thing I would advise about changing these is to be aware of the moisture content in the added ingredients, things like pineapple and mushrooms release moisture. I am not sure how they would affect the baking. I will experiment and update this. Otherwise feel free to play around with your favorite pizza toppings Also, this doubles well and unused batter can be refrigerated. Just make sure to bring it to room temp before you bake it and it will tend to cook a little quicker, so watch it.

* For those of you that don't have mini muffin pans, the next time I make this I will just blob out the batter on a cookie sheet and see what happens. I know they won't look as nice, but they may cook just fine.

Pizza Puffs 
(Adapted from Gimme Some Oven)

3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. dried basil (or fresh if you have it)
3/4 cup milk
1 egg, lightly beaten
4 oz.(about 1 cup) mozzarella cheese, shredded
4 oz. (about 1 cup)pepperoni, diced
1/2 cup pizza sauce (I like Barilla Tomato and Basil Sauce)
    Preheat oven to 375o.  Grease a 24-cup mini muffin pan (really important-not just for getting them out, but also for browning).  In a large bowl, whisk together the flour, baking powder and basil; 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 ( like to use a cookie scoop).  Bake until puffed and golden, 20 to 25 minutes. Remove from pan after cooling a few minutes.Warm the pizza sauce. Serve the puffs with the pizza sauce for dipping.
    Enjoy, because I know you will!