Italian Pepperoni Cheese Puffs Recipes

Steps:

• Preheat oven to 450 degrees.
• Lightly grease 2 large baking sheets.
• Set aside.
• In a large saucepan, combine water and shortening.
• Bring to a boil.
• Add flour all at once stirring vigorously.
• Cook and stir until mixture forms a ball.
• Remove from heat.
• Cool for 10 minutes.
• Add eggs, one at a time beating well with a wooden spoon after each addition.
• Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
• Drop by rounded teaspoons of dough 2 inches apart onto prepared baking sheets.
• Position the two baking sheets on separate oven racks.
• Bake for 15-17 minutes or until firm and golden brown, switching oven racks halfway thru baking.
• Transfer to a wire rack.
• Repeat, as needed, for remaining dough.
• Serve warm.
• If desired, serve with pizza sauce.

Steps:

• 1. Preheat oven to 375 degrees
• 2. Grease a 24-cup mini muffin pan (I used shortning spray)
• 3. In a large bowl, whisk together flour, baking powder, and oregano
• 4. Whisk in milk and egg
• 5. Stir in pepperoni and cheese
• 6. Let stand 10 inutes
• 7. Stir and divide among the baking cups
• 8. Bake 20 - 25 minutes. Until puffed and golden.
• 9. Heat sauce and sprinkle half the basil over the sauce and half over the puffs, if desired.

Steps:

• Combine first 5 ingredients until well mixed.
• Add pepperoni, and allow batter to stand for 15 minutes.
• Grease mini muffin pans and fill 3/4 full.
• Bake at 350-degrees for 25-30 minutes, or until golden brown.

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper., Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese., Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Set oven to 375 degrees.
• Prepare a baking sheet.
• In a small bowl, mix together the mayo, onion, parsley and basil until blended.
• Spread each slice of bread with 1/4 cup of the cheese mixture.
• Cut into 4 triangles, and place on baking sheet.
• Bake for 10-12 minutes, or until bubbly and golden.
• If desired, a small amount of shredded cheddar cheese may be added to mayo mixture or sprinkled on top before baking.

Steps:

• Preheat the oven to 375.
• Grease 24-cup mini-muffin pan.
• In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
• Whisk in the milk and egg.
• Stack slices of pepperoni and cut into small pieces.
• Stir in mozzarella, Parmesan, and pepperoni.
• Let stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups.
• Bake until puffy and golden, about 20-25 minutes.
• Meanwhile, heat the pizza sauce until warmed through.
• Serve the sauce with the Pizza Puffs for dipping.