The inspiration for this recipe hails from the April 2010 issue of Everyday With Rachael Ray (pg. 83). I offer this up as a homemade alternative to stuff like Totinos pizza roles. They’re fresh, light, easy as can be, and a WHOLE lot healthier. I made a few substitutions to the original recipe to lighten things up. These are a fantastic appetizer for parties or snack to keep around the house. Freeze on a cookie sheet and pop into a freezer bag then reheat at 350 for 8-10 minutes. Makes 24 puffs at 47 calories and 1.8 grams of fat apiece (not counting the pizza sauce for dipping).
Variations: You can change up the fillings to any of your favorite pizza toppings so long as you chop them small.
Edited: I can and have made this with gluten free flour (no xanthan gum necessary) and with Daiya to make them dairy free.
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 cup skim milk (original recipe called for whole)
- 1 egg, lightly beaten
- 5 oz. shredded mozzarella cheese (original called for 4 oz.)
- 3.5 oz. turkey pepperoni, diced (original called for 4 oz.)
- 3.5 oz. baby bella mushrooms, finely diced (my addition)
- 1 teaspoon Italian seasoning (my addition)
- 1/2 cup store bought or homemade pizza sauce (I actually like Ragu Light Tomato and Basil marinara for this)
- Preheat oven to 375.
- Spray a 24 cup mini muffin pan with cooking spray.
- In a large bowl, whisk together the milk and egg.
- Add the flour and baking powder and whisk until there are no clumps.
- Add the Italian seasoning.
- Stir in the mozzarella, pepperoni, and mushrooms.
- Allow to rest for about 10 minutes.
- Stir batter well and divide among the mini muffin cups.
- Bake until puffed and golden, about 20-25 minutes.
- Serve with warmed pizza sauce for dipping.
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