These are easy to make appetizers that could also be a main dish for a small family if you pair it with a salad. Very tasty!
Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup skim milk
1 egg, lightly beaten
4 ounces low fat mozzarella cheese, shredded (about 1 cup)
4 ounces turkey pepperoni, cut into small cubes (about 1 cup)
1/2 cup Hunts Garlic and Herb Past Sauce
Directions:
Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; 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. 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.
Puffs can be made ahead of time and frozen for later use. Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.
Recipe modified from Everyday with Rachel Ray
Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup skim milk
1 egg, lightly beaten
4 ounces low fat mozzarella cheese, shredded (about 1 cup)
4 ounces turkey pepperoni, cut into small cubes (about 1 cup)
1/2 cup Hunts Garlic and Herb Past Sauce
Directions:
Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; 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. 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.
Puffs can be made ahead of time and frozen for later use. Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.
Recipe modified from Everyday with Rachel Ray
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6 comments:
I've seen these before and I've been tempted to make them! They look delicious! THanks!
These look like something my daughter would LOVE! How long do you bake them initially in the muffin tins? Do you sprinkle the basil on before or after baking?
Colleen, You bake them for 20 minutes. The basil is supposed to go on after they are cooked. I left it off on mine.
I made these a couple days ago for lunch and the kids loved them. :)
Kolby and I had a blast making these. Perfect for a little 3 year old to help out with!!!!
Thanks, Mrs. M! These were a life saver. I hadn't made it to the store for ingredients for tonight's planned dinner, but had the (full-fat) ingredients to make these. The kiddos loved them!!!
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