Pepperonipuffs Recipes

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 350 degrees F (175 degrees C).
• Separate biscuits and place on a work surface. Roll biscuits to double their original diameter using a rolling pin. Sprinkle garlic salt over each biscuit and top with 2 pieces pepperoni. Generously sprinkle mozzarella cheese over pepperoni layer, reserving about 2 tablespoons cheese. Fold the edges of each roll over the toppings, pinching the edges together to seal shut. Arrange biscuits on a baking sheet. Sprinkle reserved mozzarella cheese over each biscuit.
• Bake in the preheated oven until cheese is melted and biscuits are lightly browned, about 12 minutes.

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.

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:

• 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 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.