Pepperoni Pizza Puffs
These pizza puffs are easy and delicious! They can be served as lunch, dinner, snack, or appetizer. (Russell has even eaten them for breakfast.)
[Side Note completely unrelated to pizza puffs: Russell and I are in the process of moving back to our home state, so the blog will be on hiatus for a bit until we get settled in.]
Mini Black Olive Pizza Puffs
From the Kitchen of: Lick the Bowl Good
Prep Time: 45 minutes – 1 hour
Servings: 2-3 (as a meal; more if snack or appetizer)
¾ cup all-purpose flour
¾ tsp baking powder
1 Tbsp Italian seasoning
pinch of salt (optional)
pinch of red pepper flakes (optional)
¾ cup whole milk (I used 2%)
1 egg, lightly beaten
1 cup shredded mozzarella cheese (I like to use ½ cup cheddar, ½ cup mozzarella)
¼ cup grated parmesan cheese (I used the cheese in the green container)
1 cup cubed pepperoni (or other topping of choice)
½ cup store-bought pizza sauce (optional)
Preheat the oven to 375°F. Grease a 24 cup mini-muffin pan or regular 12 cup muffin pan. Set aside.
In a large bowl, whisk together flour, baking powder, Italian seasoning, salt, and red pepper flakes (if using) ; whisk in milk and egg. Stir in mozzarella, parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping. (I prefer mine without dipping sauce.)
All of my batter did not fit into the 24 cup mini-muffin pan, so I made a full-size muffin with the leftover batter. Some pans are larger than others so you may not have an issue.
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