Fall in August?

14 Aug

Not exactly, but pretty darn close. Today the high in Chicago topped off at a breezy 71 degrees, and it was gloooorious! It truly felt like a fall day after all the heat we’ve had. I was half expecting football to be on our TV all day, along with a spread of fancy meats & cheeses adorning the coffee table (Tom watches football in style).

Because it felt so much like Fall, I decided to use the small amount of energy I had left after a looong work week and make some Fall comfort food. Banana bread & pizza puffs. Sooo cozy.

The pizza puffs were a new recipe and they were delish (and very easy) – so I had to share the recipe:

Photo by Lick the Bowl Good

Pepperoni & Green Pepper Pizza Puffs (originally from Rachel Ray, then Lick the Bowl Good, then me!)

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 3/4 tablespoon Italian seasoning
  • pinch of salt
  • 1 teaspoon red pepper flakes
  • 3/4 cup whole milk
  • 1 egg, lightly beaten (I used egg beaters)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup cubed pepperoni
  • 1/2 cup finely chopped green pepper (my addition)
  • 1/2 cup pizza sauce (or however much you want for dipping)

1. Preheat the oven to 375 degrees. Grease a 12-cup muffin pan (original recipe calls for a 24-cup mini-muffin pan, but I wanted them to be bigger). In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using); whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

These little guys are so airy and light, but with most of the taste of an actual pizza. I’m excited to try it again with different mix-ins. Maybe an all veggie one next time!

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