Pepperoni Pizza Puffs

Ingredients You’ll Need

• 3/4 cup (95 g) all-purpose flour
• 3/4 tsp baking powder
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• Pinch of red pepper flakes, optional
• 3/4 cup (180 ml) whole milk
• 1 large egg
• 4 oz (113 g) pepperoni, diced small (about 1 cup)
• 1 cup (4 oz / 113 g) low-moisture mozzarella, shredded
• 1/4 cup (20 g) finely grated Parmesan
• Nonstick cooking spray
• 1 cup (240 ml) marinara or pizza sauce, warmed, for dipping

How to make pepperoni pizza puffs

1. Step 1.

   Heat the oven to 375°F (190°C). Spray a 24-cup mini muffin tin generously with nonstick cooking spray, including the rims.

2. Step 2.

   Whisk the flour, baking powder, oregano, garlic powder, salt and red pepper flakes, if using, in a medium bowl.

3. Step 3.

   Whisk the milk and egg together, then whisk into the dry ingredients until smooth. The batter will be thin.

4. Step 4.

   Stir in the pepperoni, mozzarella and Parmesan. Let the batter stand for 10 minutes.

5. Step 5.

   Stir the batter well, since the fillings settle, and divide it evenly among the muffin cups, filling them nearly to the top.

6. Step 6.

   Bake for 20–25 minutes, until the puffs have risen above the rims, are deep golden brown and the cheese at the edges is crisp.

7. Step 7.

   Cool in the pan for 5 minutes, then run a thin knife around each puff and lift it out.

8. Step 8.

   Serve warm with the marinara for dipping.

What kind of bite to expect

Pizza puffs sit somewhere between a popover and a cheesy savory muffin. The thin batter rises dramatically in a hot oven and then settles slightly, leaving a soft, custardy interior full of melted cheese and a crisp, browned cap where the mozzarella meets the pan. They are not bready like pizza crust, which is what makes them light enough to eat several.

Let the batter rest

Ten minutes on the counter gives the flour time to absorb the milk. The batter thickens slightly, so the cheese and pepperoni stay more evenly suspended, and the puffs rise taller and bake up more tender. Stir well again right before filling the tin: the heavier pieces still settle to the bottom of the bowl, and the last few cups will otherwise get all the pepperoni.

Grease the pan more than you think

Melted mozzarella acts like glue. Spray each cup thoroughly, as well as the flat rim around it, since the puffs rise above the edge and cheese spills onto the surface. Nonstick spray works better here than butter, which can burn at the edges. Letting the puffs cool in the tin for 5 minutes helps too; they firm up and release cleanly instead of tearing.

Bake until deeply golden

Pale puffs are soft and a little gummy inside. Leave them in until the tops are well browned and the cheese around the rims is crisp and lacy, usually 20 to 25 minutes. They will look very puffed in the oven and fall slightly as they cool, which is normal.

Every oven browns mini muffin tins a little differently. Dark metal tins bake faster, so check them at 18 minutes.

Managing the grease

Pepperoni releases orange fat as it bakes. Dicing it small keeps each puff from getting a slick of grease, and so does using a moderately fatty pepperoni rather than extra-thick deli-cut. If you notice pools of fat in the cups after baking, lift the puffs onto a paper towel-lined plate for a minute before serving.

For a party

These are best warm, within 30 minutes of baking. The recipe doubles easily; bake two tins together on separate racks, swapping their positions halfway through. For a buffet, put out a batch at a time and keep the rest warm on a baking sheet in a 200°F oven for up to 30 minutes.

Keep the marinara hot in a small slow cooker or reheat it between batches. A thick pizza sauce clings better than a thin marinara.

Making them ahead

Baked puffs keep, covered, in the refrigerator for 3 days. Reheat them on a baking sheet at 350°F for 6 to 8 minutes, until hot and crisp again. They also freeze well: cool completely, freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 10 to 12 minutes. The microwave works for a quick snack but makes them soft.

Easy variations

Supreme: replace half the pepperoni with finely diced green pepper and onion that have been sautéed until soft and dry.

Sausage: use 6 ounces of cooked, well-drained and crumbled Italian sausage instead of pepperoni.

Regular muffin tin: the batter makes about 8 standard puffs. Bake them for 25 to 30 minutes.