Cheese Pepperoni Popovers Recipes

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PEPPERONI PIZZA POPOVERS

This is a delicious snack or light lunch. You can add more toppings such as mushrooms, onions, peppers, olives, etc. but just keep in mind that these are a little smaller than a standard muffin.

Provided by Mama_Jennie

Categories     Lunch/Snacks

Time 35m

Yield 12 popovers

Number Of Ingredients 10



Pepperoni Pizza Popovers image

Steps:

  • Preheat oven to 400°F Using cooking spray coat muffin pan bottom & sides.
  • In a medium mixing bowl beat eggs, milk & oil with whisk until combined.
  • Add flour, basil, oregano & garlic powder. Beat until well combined. Stir in pepperoni.
  • Fill prepared muffin pan HALF full of batter. Bake at 400 F for about 20 minutes or until popovers appear dry.
  • Remove from oven and add a teaspoon to tablespoon of marinara sauce on the top of each popover. Sprinkle cheese and bake for an additional 5 minutes longer.
  • Remove from pan & serve. Enjoy!

Nutrition Facts : Calories 100.4, Fat 4.5, SaturatedFat 1.9, Cholesterol 41.9, Sodium 120.2, Carbohydrate 10.3, Fiber 0.3, Sugar 1.1, Protein 4.4

2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (add more if you're a garlic lover)
2 tablespoons chopped pepperoni
1/2 cup shredded provolone cheese or 1/2 cup mozzarella cheese
1/2 cup marinara sauce

BLACK PEPPER-ASIAGO POPOVERS

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7



Black Pepper-Asiago Popovers image

Steps:

  • Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes.
  • Meanwhile, whisk together the eggs, milk and melted butter. Whisk in the flour and 1 teaspoon each salt and pepper; let rest 10 minutes.
  • Generously brush 8 of the muffin cups with the vegetable oil. Fill the 8 cups with the batter and top with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes.

2 large eggs
1 1/4 cups milk, warmed
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
Kosher salt and coarsely ground black pepper
Vegetable oil, for the muffin cups
1/3 cup shredded Asiago cheese

GARLIC AND CHEESE POPOVERS

Provided by Giada De Laurentiis Bio & Top Recipes

Time 38m

Yield 12 popovers

Number Of Ingredients 16



Garlic and Cheese Popovers image

Steps:

  • Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste.
  • Popovers: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin or popover pan with vegetable oil cooking spray. Set aside.
  • In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4-inch of the top. Bake, without opening the oven door, until puffed and golden, about 30 to 35 minutes. Remove the popovers from the oven and serve with the anchovy butter.

1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons anchovy paste
1 tablespoon chopped chives
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper, optional
Vegetable oil cooking spray
6 large eggs, at room temperature
5 cloves garlic, minced
2 cups whole milk, at room temperature
1 1/4 cups (3 ounces) finely grated Asiago cheese
1/4 cup (1-ounce) shredded sharp Provolone cheese
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

CHEESY POPOVERS

Provided by Sunny Anderson

Categories     side-dish

Time 1h12m

Yield 24 mini popovers

Number Of Ingredients 9



Cheesy Popovers image

Steps:

  • Special Equipment: 24-cup mini muffin tin
  • Preheat the oven to 425 degrees F.
  • In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
  • Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
  • Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

2 eggs
1 cup whole milk
2 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon salt
1/4 cup finely grated Cheddar
1/4 cup finely grated Parmesan
2 tablespoons minced chives
1 teaspoon cayenne pepper

GOAT CHEESE POPOVERS

This recipe was adapted from the White Rocks Inn Bed & Breakfast in Wallingford, Vermont. Enjoy!I really loved these popovers! I think next time I might try using brie or pepper-jack cheese.

Provided by Sharon123

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9



Goat Cheese Popovers image

Steps:

  • Preheat oven to 400*F.
  • Brush muffin cups with oil and place in the oven to get hot.
  • Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.
  • With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.
  • Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
  • Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. So watch your oven after 30 minutes or so!
  • Serve hot. Enjoy!

Nutrition Facts : Calories 137, Fat 6, SaturatedFat 2.9, Cholesterol 118.2, Sodium 250.9, Carbohydrate 14.2, Fiber 0.5, Sugar 0.2, Protein 6.2

vegetable oil, for greasing muffin tins
4 ounces herbed goat cheese, cut into 24 pieces (if you don't have herbed goat cheese, mix a little chopped parsley and chives into the cheese)
6 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch nutmeg
2 cups milk
1/4-1/2 cup heavy cream (I used 1/4)

PIZZA POPOVERS RECIPE BY TASTY

Here's what you need: large eggs, large egg whites, whole milk, tomato paste, dried oregano, garlic powder, kosher salt, unsalted butter, all purpose flour, parmesan cheese, pepperoni, fresh basil, marinara sauce, 6 cup popover pan

Provided by Katie Aubin

Categories     Appetizers

Time 55m

Yield 6 popovers

Number Of Ingredients 14



Pizza Popovers Recipe by Tasty image

Steps:

  • Preheat the oven to 425°F (220°C).
  • In a blender, combine the eggs, egg whites, milk, and tomato paste. Blend until smooth. Add the oregano, garlic powder, salt, 2 tablespoons of melted butter, and flour and blend on high speed for 2-3 minutes, until completely smooth. Transfer the batter to a liquid measuring cup with a pour spout and let rest at room temperature for 20 minutes.
  • Meanwhile, place the popover pan in the oven to preheat.
  • After resting, fold ¼ cup (30 g) Parmesan and ¼ cup (35 g) chopped pepperoni into the popover batter.
  • Remove the popover pan from the oven and brush ¼ teaspoon melted butter in each cup, then fill ¾ of the way full with batter. Sprinkle with the remaining pepperoni and remaining 1½ tablespoons Parmesan cheese.
  • Bake the popovers for 25-30 minutes, or until they appear puffed and dry (do not open the oven door to check).
  • Garnish the popovers with basil and serve immediately with warm marinara sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 304 calories, Carbohydrate 23 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, Sugar 3 grams

3 large eggs
2 large egg whites
1 cup whole milk, plus 1 tablespoon
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons kosher salt
2 ½ tablespoons unsalted butter, melted, divided
1 ¼ cups all purpose flour
¼ cup parmesan cheese, finely grated, plus 1½ tablespoons
½ cup pepperoni, chopped, divided
1 tablespoon fresh basil, thinly sliced, for garnish
1 cup marinara sauce, warm
1 6 cup popover pan

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