Monday, February 28, 2011

Pepperoni Pizza Puffs

Yes, I'm done with The Great Pizza Experiment, but this is an idea I had that I wanted to try. These are little pizza puffs, waiting to be dipped in tomato sauce. They are based on the thick crust pizza recipe, baked in mini-muffin cups. You can freeze these on a baking sheet, transfer them to a gallon zip-lock bag, and keep them around for an easy, reheat-able snack (eat your heart out, Totinos pizza rolls!). Or, these would make great dippable party food if want something different from the usual raw veggies and dip.

Makes about 16 thick, fluffy puffs or about 32 flatter, crunchier puffs


  • 4 ounces cream cheese (I used Philadelphia brand low-fat)
  • 2 eggs (or 1/2 cup egg whites or egg substitute)
  • 1/4 cup parmesan cheese, 1 ounce
  • 1 teaspoon Italian seasoning (I love Penzeys Italian herb mix or pizza seasoning)
  • 1/4 teaspoon garlic powder
  • 3/4 tsp baking powder
  • 8 ounces Italian cheese blend or mozzarella cheese, shredded (low-fat is fine, do not use fat free)
  • 2 ounces (weight) pepperoni, chopped (I used turkey pepperoni). Or use any topping you'd like!
  1. Preheat oven to 375
  2. Soften the cream cheese by microwaving for 30 seconds at 50% power. Whisk it with the eggs or egg substitute until smooth. Beat in the parmesan, Italian seasoning, garlic powder, and baking powder. Stir in the shredded cheese and chopped pepperoni.
  3. Grease the cups of a mini-muffin tray with olive oil or Baker's Joy. A silicone pan is ideal as it will prevent sticking. Fill the cups all the way for thick, fluffy pizza puffs; if you would rather have thinner, crunchier pieces, only fill them halfway.
  4. Bake for about 20-30 minutes, checking after 20 minutes, or until the tops are browned.
  5. Serve with heated tomato sauce for dipping. 
  6. To freeze (if desired), let the pizza puffs cool. Freeze them on a baking sheet, then transfer to a gallon zip-lock bag. Reheat at 350 degrees for 5-10 minutes.


christina said...

wowwwww YUM. This is making me hungry

Anonymous said...

These are deLICious!!! Who knew cream cheese, egg and more cheese could turn out so poofy and crunchy and yummy ... thanks for a great recipe that is easy and wonderful! Nanabella :) xoxoxo

Christy said...

Thank you so much for this recipe! It is my new favorite!! Sometimes when I reheat them I put a little ricotta cheese on top. Sooo good!

Erica said...

Thanks Christy! I am craaaaazy about ricotta cheese, so I love that idea :)

Anonymous said...

What is a serving size.....I would eat them all in one sitting.

Nancy Hemati said...

This is a great recipe. The only changes I made were to use full-fat cheeses and add some leftover sausage and about 6 minced sun-dried tomato halves. I baked mine in heart shaped silicone baking cups for my boys for Valentine's Day lunch. Such a treat! Thanks for the recipe!

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