Pepperoni Pizza Puffs

Servings: serving (24 puffs total)

Calories: 240cal

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

5 from 4 votes

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.

Course: Appetizer

Cuisine: American

Prep Time15

Cook Time20

Total Time35