With the holidays and football season here, I’ve been looking for new finger food recipes for all the friends and family get togethers. It’s always hard to find something that’s easy to eat, will travel well, and still taste good 30 minutes later (to accomodate for travel time). In my hunt, I came across this Rachael Ray recipe. When I found this recipe, I thought it could be perfect. Plus, who doesn’t love pizza? What I also love about these pizza puffs, is that they still taste just as good to me the next day. I just put them in the microwave for around 15 seconds and enjoy.
- 3/4 C flour
- 3/4 t baking powder
- 1 T italian seasoning
- 3/4 C whole milk
- 1 egg (lightly beaten)
- 1 C shredded mozzerella
- 1/4 C grated parmesan cheese
- 1 C pizza toppings diced*
- 1 pinch salt
- 1/2 C marinara sauce
*Note: You can use your favorite pizza toppings in any combination. I did one batch with a cup of diced pepperoni, and one batch with a cup of onions, mushrooms, bell peppers and pepperoni. Note that if you are going to use sausage, I recommend pan frying the sausage first.
Step 1: Preheat your oven to 375 degrees, and grease a 24 cup (or two 12 cup) mini muffin pans.
Step 2: In a large bowl, whisk your flower, baking powder, italian seasoning and salt. Then whisk in your milk and egg.
Step 3: Stir in your mozzerlla, parmesan and pizza toppings and let stand for 10 minutes.
Step 4: Fill your mini muffin pans and bake for 20-25 minutes (until golden). Note that it won’t rise too much in the oven so you can fill the batter almost to the top in the mini muffin pans.
Step 5: While your pizza bites bake, heat your marinara sauce in the microwave.
Step 6: Once the pizza puffs are done, let them cool for a minute or two and then enjoy!