Monday, December 12, 2011

Pepperoni Puffs

Finally...the last week of work before 2 weeks of Christmas vacation! I cannot wait for this week to be over, and of course I'm suffering through a cold. Ugh! Well at least I'm getting sick now, and not on Christmas like last year...boy was that miserable.

This weekend my husband and I started some Christmas shopping. We only picked up two things on our list, but at least that is 2 people we can cross off the list! For gifts for the rest of the family, they all need to be relatively small since we need to fit them in our carry-on luggage up to NJ. I'm figuring on hitting up the market downtown to get one-of-a-kind gifts that are unique to Charleston.

This past Saturday I had an all day event I had to work. Usually there is food leftover for me to take home to eat for dinner the next night, but this time there wasn't any...boo! What was leftover was some fresh mozzarella and this delicious organic pepperoni. I remembered in my stack of printed recipes I had a recipe for a yummy sounding pepperoni puff from this blog. The only change I made was adding the garlic powder for a little more flavor. These little puffs were so good and so incredibly easy to make. Like she said in her blog, these would make for a great little appetizer you could bring to a party, or you could just eat them for dinner like I did!



Ingredients
-3/4 cup flour
-3/4 tsp. baking powder
-1/2 tsp. dried oregano
-1/2 teaspoon garlic powder
-3/4 cup  milk (I used 2%, but for a healthier version use skim)
-1 egg, lightly beaten
-1 cup shredded mozzarella cheese
-1 cup diced pepperoni
-1/2 cup pizza sauce (I actually used some leftover Prego pasta sauce)
-2 tablespoons dried basil

1. Preheat oven to 375 F. Grease a 24-cup mini muffin pan (I only had a 12-cup mini muffin pan so just use whatever you have, you can even make these larger in full-size muffin tins). In a large bowl, whisk together the flour, baking powder, garlic powder, and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake unt25 minutes. Warm the pizza or pasta sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil.

Source: Prevention RD

1 comment:

  1. I'm so glad you enjoyed these! I need to make them again soon...basketball season is now in full gear :) And that means...snackies!

    ReplyDelete