Source: Circle B Kitchen
Pepperoni Pizza Puffs
Adapted from Everyday Rachael Ray
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)*
1/2 cup pizza sauce (or marinara)
2 Tablespoons finely chopped fresh basil
Preheat oven to 375o. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; 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.
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.
*I used sliced, chopped Turkey pepperoni.
Note: I cooked mine at 375 degrees convection and they were done in 15 minutes. You might want to check on these before the 20-25 minutes.