These mini pepperoni pizza puffs bake into golden cheesy bites in only 35 minutes. No dough or rise time needed!
Why this recipe works
Homemade pepperoni pizza puffs are made with a loose batter whisked together in one bowl and scooped into a mini muffin pan to bake. They come out puffed and golden with pockets of melted mozzarella and pepperoni throughout.
There’s no dough involved here, unlike a traditional pizza, or even pizza poppers which use canned biscuits. The batter for these pizza puffs is closer to pancake batter consistency, which means there’s no yeast or rise time. There’s a short 10-minute rest involved, which helps the flour hydrate so the puffs bake up soft and tender instead of gummy. But, that’s it. Easy peasy. The small wells in the mini muffin pan help the edges brown more and give it a little more structure so it can withstand the pizza sauce dip.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PEPPERONI – Mini pepperonis are the perfect fit for these bite-sized puffs, but you can just as easily chop up regular sized pepperoni into smaller pieces if that’s all you can find. If preferred, you can sub in some ground sausage (or use my homemade pizza sausage) for half of the pepperoni or make some exclusively sausage. Be sure to drain the sausage before adding it to the batter if you decide to incorporate it!
MOZZARELLA – Four ounces of shredded mozzarella is what you want, and yes, that fills a one cup measure even though four fluid ounces is only half a cup. Shredded cheese is airy, so weight and volume do not line up the way they do with liquid. I grate mine from the block because it melts more smoothly than the pre bagged kind, but pre shredded will still work.
MILK – Regular milk such as 2% or even whole milk can be used.
BAKING POWDER – This is what makes them puff, so check the date on your can. Baking powder loses its lift over time and flat puffs are almost always due to expired baking powder rather than a technique problem.
PIZZA SAUCE – I like to think these pizza puffs are exclusively made for dipping. I use my homemade pizza sauce but jarred marinara is also good!
FLOUR – I have only tested these with all purpose flour. I have had readers ask about almond and wheat flours and I honestly cannot tell you how they will behave, since this batter depends on a specific balance to puff the way it should.
How to Make Pepperoni Pizza Puffs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F. 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.
- Move to a wire rack to cool for 5 minutes then remove from pan.
- Serve the puffs with the pizza sauce for dipping.
Frequently Asked Questions & Expert Tips
It depends on who is asking. In Chicago, a pizza puff is a deep fried turnover filled with cheese, sauce, and meat, sold at hot dog stands and in the freezer aisle, and it has been a local staple for decades. Outside Chicago, pizza puff usually means a homemade baked snack like this, a batter or dough baked into small pizza flavored bites.
Nine times out of ten it is the baking powder. It loses potency sitting in the cupboard, and this recipe has nothing else lifting it. Check the expiration date! If you are unsure, drop half a teaspoon into hot water and see whether it fizzes. The other likely culprit is skipping the ten minute rest before the batter goes into the pan.
It is. Four fluid ounces of a liquid measures half a cup, but four ounces of shredded cheese by weight is light and airy enough to fill a one cup measure. Same goes for the chopped pepperoni. If you are working from a scale, go by the four ounce weight. This question comes up so often that I wrote a separate post explaining it: 8 Ounces Isn’t Always 1 Cup.
Absolutely! Replace some of the pepperoni with sausage for a combo version, which is how I usually make them, or replace all of it for a straight sausage version. My homemade pizza sausage is excellent here if you want to make your own. Either way, cook and drain the sausage first so it does not release grease into the batter, then break it into small pieces before folding it in.
I have only ever made these in a mini muffin pan, so I cannot tell you with any confidence how a standard size pan would work out. The recipe is built around those small wells, where the batter sets quickly and you get more browned edge per bite. Bigger wells would need a longer bake and would almost certainly give you a softer center, but I have not tested it and I would rather not guess at a time and have you pull a pan of raw middles out of the oven. If you do try it, come back and let me know how it went!
I have not tested holding this batter any longer than the ten minute rest the recipe calls for, so I cannot promise you a result. Baking powder starts reacting the moment it hits liquid, and a batter left sitting for hours generally gives up some of its lift, which is the one thing doing all the work here. What I do instead is measure everything out and chop the pepperoni ahead of time, then whisk it together right before it goes in the oven. That only takes about five minutes and gets you a decent head start.
This is a wet batter that needs a pan to hold its shape while it sets, and honestly, I don’t know of a mini muffin pan small enough to fit an air fryer basket. This recipe is built for the oven. Reheating is a different story, though. Once they are baked and firm, leftover puffs warm up nicely in the air fryer.
Storage and Freezing Information
Pepperoni pizza puffs are at their best in the first twenty minutes out of the oven, while the outsides are still crisp and the cheese inside is still soft. Everything below is about handling leftovers well, not about making them ahead.
Let any leftovers cool completely, then keep them in an airtight container in the refrigerator for about three days. Reheat them in a hot oven, a toaster oven, or an air fryer rather than the microwave, so the outsides firm back up instead of going soft.
I personally have not tested freezing these. I would assume that they would freeze reasonably well, since there is nothing in the batter that tends to separate or weep. If I were doing it, I would cool them completely, freeze them in a single layer on a sheet pan, then move them to a bag and reheat from frozen in the oven.
Serving Suggestions
Serve your pepperoni pizza puffs with some homemade pizza sauce or your favorite jarred marinara. Garlic butter and ranch would also be good, especially if you’re making them for a party! I’d suggest baking and serving them up fresh and popping them onto a platter.
For a full spread, they go well next to pizza dip and a tray of bacon wrapped little smokies. If you have the time and want the real thing, there is always homemade pizza. I can tell you from experience that these are great for kids as well as adults! I’ve made them for my youngest daughter and her friends during a sleepover, as well as served them to our friends for a football party. Great finger food for everyone!
More Game Day Appetizers and Pizza Recipes
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Pepperoni Pizza Puffs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ¾ cup milk
- 1 large egg lightly beaten
- 4 ounces shredded mozzarella cheese about 1 cup
- 4 ounces mini pepperoni about 1 cup
- ½ cup pizza sauce optional for dipping
Things You’ll Need
- Mini muffin tin 24 cavity
Before You Begin
- Mini pepperonis are the perfect fit for these bite-sized puffs, but you can just as easily chop up regular sized pepperoni into smaller pieces if that’s all you can find.
- If preferred, you can sub in some ground sausage (or use my homemade pizza sausage) for half of the pepperoni or make some as exclusively sausage. Be sure to drain the sausage before adding it to the batter if you decide to incorporate it!
- Four ounces of shredded cheese fills a one cup measure, even though four fluid ounces is half a cup. Same for the pepperoni. Why that is: 8 Ounces Isn’t Always 1 Cup
- Check the date on your baking powder. It’s the only thing lifting these, and flat puffs are almost always an expired can.
Instructions
- Preheat oven to 375 F. Grease a 24-cup mini muffin pan.
- In a large bowl, whisk together the flour and baking powder.3/4 cup all purpose flour, 3/4 teaspoon baking powder
- Whisk in the milk and egg.1 large egg, 3/4 cup milk
- Stir in the mozzarella and pepperoni; let stand for 10 minutes.4 ounces shredded mozzarella cheese, 4 ounces mini pepperoni
- Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
- Move to wire rack to cool for 5 minutes then remove from pan.
- Serve the puffs with the pizza sauce for dipping.1/2 cup pizza sauce
Expert Tips & FAQs
- The nutrition facts listed below does not include the optional pizza sauce for dipping.
- Let any leftovers cool completely, then keep them in an airtight container in the refrigerator for about three days. Reheat them in a hot oven, a toaster oven, or an air fryer rather than the microwave, so the outsides firm back up instead of going soft.
- I haven’t tested freezing these, but I’d expect them to do fine. Cool completely, freeze in a single layer, then bag and reheat from frozen in the oven.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on here on May 5, 2011. This recipe came to me years ago from Cathy at Noble Pig, and it has been in our game day rotation ever since. I added the sausage option and serve mine with homemade pizza sauce.
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Morgana says
Hi, just found this recipe and it looks delicious! Can’t wait to try it. One question: can any flour work or does it half to be all-purpose white flour? Would almond flour or wheat flour work? Any other recommendations?
Thanks!
Amanda Formaro says
Hi Morgana! I haven’t tried these with anything other than all-purpose flour. If you are accustomed to substituting with gluten-free flours, I would suggest following whatever guidelines you use with other recipes. Let me know how it goes, would love to hear!
Patty says
Hi Amanda. I tried this and my family loved it as a quick snack and my son wanted me to make some for his lunch the next day. One issue with this recipe is that 4 oz is 1/2 cup, not 1 cup so I assumed you meant 4 oz. I am going to try this with other ingredients as well. Thanks for the great recipe!
Amanda Formaro says
Hi Patty! Actually while 4 ounces does equal 1/2 cup of liquid measure, 4 ounces of shredded cheese or pepperoni actually fits into a 1-cup measuring cup. Hope that helps clear things up!
Phoenix Rising says
Oh snap, you already did. Sorry! I didn't see it at first. Silly me.
Phoenix Rising says
OK…these look lovely! But the real question is…are you going to share your sauce recipe?!?!? :-)
Megan says
I made these before we loved them. Great recipe!
marla says
I would find it very hard to share these. Delish!
Tami D says
I make pizza pancakes which is similar to this. Baking mix, milk, egg (like you would for pancakes) mix in italian seasoning, shredded moz cheese, chopped pepperoni, and precooked sausage finely crumbled. Cook just like a pancake. When done, cut into wedges and dip into warmed pizza sauce.
Cassandra says
This looks sinfully amazing.
julie says
Those look wonderful amanda! I'm sure my kids would gobble them up no questions asked!
Leslie says
Sooo yummy Amanda! You could totally freeze these!
Jennifer says
I had pizza for dinner but these look even better! Yum! Your starfish plaque is darling! Good luck to you!
Jen
Cheri Sicard says
These look delicious. I have to try the,. I do a different pizza puff made with won tons wrappers in my new book, but these also look yummy. (PS pizza can be a last minute meal if it's stashed in the freezer).
Rachel says
Pizza is always a huge hit at our house–these little puffs would surely be inhaled in no time at all!
Lana @ Never Enough Thyme says
Great recipe idea! Everybody here from the grandkids on up will love these. These would also be great for tailgating or sports watching.
shelley c. says
The only problem with these is how incredibly easy they are to eat! We love Cathy's blog, too, and this recipe was a huge hit.