This is a great change from every day pizza! We love pizza in our house including grilled pizza, Pizza Pasta Salad or even a cheesy Pizza Pasta Bake!
These pizza puffs are not only delicious, they’re quick and easy to whip up! The texture is nice and fluffy with a cheesy flavor!
I added red pepper and pepperoni but you can definitely add in your favorite toppings. If you add in extra veggies (such as mushrooms) with a high water content, be sure to cook them first.
Be sure to grease your pan VERY well, or they will stick! To release them from the pan, run a butter knife around the edges of each puff and gently lift them out!
Easy Cheesy Pepperoni Pizza Puffs
Ingredients
- ¾ cup flour
- 1 teaspoon baking powder
- ¾ cup milk
- 1 egg lightly beaten
- 1 cup shredded cheese (mozza or cheddar, I used a mix)
- ¾ cup mini pepperoni or cooked sausage
- ½ red or green pepper finely diced
- ½ teaspoon each basil & garlic powder
- ¾ teaspoon oregano
- 4 mozzarella cheese strings
- ½ cup store-bought pizza sauce
Instructions
- Preheat the oven to 375°F. Grease a muffin pan very well.
- Combine flour, baking powder and spices in a bowl. Add in milk and egg and stir until combined.
- Stir in shredded cheese, red pepper and pepperoni. Allow mixture to stand for 10 minutes.
- Divide among the muffin wells. Cut each cheese string into 3 pieces and gently press 1 piece into the center of each muffin.
- Bake until lightly browned and puffed, about 20 minutes.
- Serve with warm pizza sauce for dipping.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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Adapted from Rachael Ray!
These Pizza Puffs were super easy to make and delicious!! I tripled the recipe so I would have some for a few days. I love them and so did my kids. I’ll be making them again very very soon!! Going to try different cheeses and dipping sauces. Thank you for sharing this recipe
I would love to hear how the different cheeses turn out Danielle! I am so glad you enjoyed this recipe!
These sound amazing and so easy to make! I’m considering making these in MINI muffin cups with gluten free 1:1 flour.
How long would you bake them in the mini form?
I haven’t tried it so I can’t say for sure, but I would begin checking them around 10 minutes. If you try it I would love to hear how it turns out!
Looks awesome!
Do these have to be kept refrigerated?
Yes I would store these in the fridge, Sheila. Enjoy!
Love this idea & I’ve pinned for my daughters up-coming Sweet 16. Do you think they would be ok sitting in a “catering pan” over a sterno? We’re doing a lot of one/two bite foods, as the kids probably won’t sit for a meal, and I’m hoping these will be a great addition to the menu.
I am sure they would be fine. Enjoy!