Pepperoni Pizza Puffs Recipes

Steps:

• Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
• Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
• Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
• Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
• Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
• Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
• Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.
• On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
• Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Bake until golden brown; begin checking for doneness at 30 minutes. (It's alright if some of them break open at the seams while baking; it's part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.

Steps:

• Preheat oven to 400°. Shape dough into 1-1/2-in. balls; flatten into 1/8-in. thick circles. Place 1 pepperoni slice and 1 cheese cube in center of each circle; wrap dough around pepperoni and cheese. Pinch edges to seal; shape into a ball. Repeat with remaining dough, cheese and pepperoni. Place seam side down on greased baking sheets; bake until light golden brown, 10-15 minutes. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Add garlic and salt, taking care not to brown butter or garlic; brush over puffs. Serve with marinara sauce; if desired, sprinkle with red pepper flakes and Parmesan., Freeze option: Cover and freeze unbaked pizza puffs on waxed paper-lined baking sheets until firm. Transfer to a freezer container; seal and return to freezer. To use, preheat oven to 325°; bake pizza puffs on greased baking sheets as directed, increasing time as necessary to heat through.

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush the pockets with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

Steps:

• Preheat the oven to 375.
• Grease 24-cup mini-muffin pan.
• In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
• Whisk in the milk and egg.
• Stack slices of pepperoni and cut into small pieces.
• Stir in mozzarella, Parmesan, and pepperoni.
• Let stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups.
• Bake until puffy and golden, about 20-25 minutes.
• Meanwhile, heat the pizza sauce until warmed through.
• Serve the sauce with the Pizza Puffs for dipping.

Steps:

• Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Cut the dough into 8 equal pieces. Using floured hands if needed, carefully stretch each piece into a thin disk (the shape doesn't have to be perfect) about 5 inches in diameter.
• Transfer the dough balls to the prepared baking sheet and fill each with 1/2 tablespoon mozzarella on one half, leaving a 1-inch border around the edge. Line the cheese with 3 slices pepperoni, and a strip of red pepper. Starting from the smaller border, stretch the dough over the filling, then continue rolling the dough (like you would roll a carpet) to wrap the filling twice. Place on a foil-lined baking sheet, seam-side down. Pinch any holes with your fingers to patch.
• Brush the dough with a very light coating of olive oil. Bake until golden-brown, 15 to 17 minutes, then remove from the oven and let rest for 5 minutes before serving.

Steps:

• Preheat oven to 375°F Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour, baking powder and oregano; 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.
• Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Steps:

• Preheat oven to 450 degrees.
• Lightly grease 2 large baking sheets.
• Set aside.
• In a large saucepan, combine water and shortening.
• Bring to a boil.
• Add flour all at once stirring vigorously.
• Cook and stir until mixture forms a ball.
• Remove from heat.
• Cool for 10 minutes.
• Add eggs, one at a time beating well with a wooden spoon after each addition.
• Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
• Drop by rounded teaspoons of dough 2 inches apart onto prepared baking sheets.
• Position the two baking sheets on separate oven racks.
• Bake for 15-17 minutes or until firm and golden brown, switching oven racks halfway thru baking.
• Transfer to a wire rack.
• Repeat, as needed, for remaining dough.
• Serve warm.
• If desired, serve with pizza sauce.

Steps:

• Mix together cream cheese, pepperoni, olives, onionn and green peppers.
• Put a teaspoon full of mixture on wonton skins and fold, sealing edges with water or egg.
• Deep fry until hard and golden brown.
• Serve with pizza sauce.

Steps:

• Combine first 5 ingredients until well mixed.
• Add pepperoni, and allow batter to stand for 15 minutes.
• Grease mini muffin pans and fill 3/4 full.
• Bake at 350-degrees for 25-30 minutes, or until golden brown.