Bite Size Cheesy Pepperoni Pizza Puffs in 30 Minutes are just like your favorite pizza in bite size! A Simple recipe and a scrumptious game day appetizer. Can't get much more fun than that. They freeze perfectly. Spritz them with water and either microwave them until heated or defrost and pop them in a 350°F oven for about 10 minutes.
Bite size meals are also the perfect toddler lunch option. The best part? These freeze and reheat fantastically. I freeze them in a gallon size freezer bag and pull out 4-6 of them at a time. Spritz them with water and either microwave them until heated or defrost and pop them in a 350°F oven for about 10 minutes. Packed with Italian seasoning these bites are flavorful, moist and delicious: Chad, Munchkin and I enjoyed many lunches of these tasty bites!
With love from our kitchen table to yours! XO
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Check out these perfect game day appetizers. Click on the image or link to open in a new window. recipes are at the bottom of each page.
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Cheesy Pepperoni Pizza Bites
serves 48 mini bites
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons Italian seasoning
½ teaspoon crushed red pepper flakes
1 cup fresh shredded Parmesan cheese
1 teaspoon sugar
2 tablespoons extra virgin olive oil (plus more to grease pans)
1½ cups whole milk
2 eggs, beaten
2 cups shredded 4-cheese pizza blend
1 (5 ounce) package mini pepperoni rounds
Preheat oven to 350°F.
In a large bowl, combine flour, baking powder, seasoning, red pepper flakes, Parmesan cheese, olive oil, sugar, milk and egg. Stir together with a fork. Mix in the pizza blend cheese and pepperoni. Set aside.
Prepare (2) 24 cup mini-muffin pans by greasing with olive oil (or spray with cooking spray).
Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Bake until golden brown, approximately 20 minutes.
Allow to cool for 5 minutes, remove from muffin tin and serve with favorite marinara sauce.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally published 07/31/13