Sunday, January 1, 2012

Pepperoni Pizza Snacks

In an effort to find something tasty to serve for my family's New Years gathering, I hijacked this recipe from an old Rachael Ray magazine, and added my own spin on it.

First you start out with the following ingredients:
- 3/4 cup AP flour
- 3/4 tsp baking powder
- 3/4 cup milk
- 1 egg (beaten)
- 1 cup shredded mozzarella cheese
- 1 cup chopped pepperoni
- seasonings: I used garlic powder and italian seasoning blend
- OPTIONAL: serve with marinara/tomato sauce
- 24 cup mini muffin tin

Yields: 24 bite size pepperoni pizzas.

In the first step, combine the dry ingredients, flour and baking powder, in a mixing bowl and combine using a whisk (or fork if you don't have one!).

Next, add the milk and beaten egg, and combine until the mixture is fully integrated.

After you have mixed your wet and dry ingredients, measure out your cup of cheese, and pepperoni. I chose to use sliced pepperoni in my version, mostly because this is what I regularly have handy, and I prefer the flavor over the pre-diced stuff that is available. But feel free to use whatever works for you, just have a cup on hand! Once measured, mix these two ingredients into your mixture.

At this point, I added my seasonings of garlic powder and italian blend. The original recipe calls for fresh basil as a garnish at the end and for the tomato sauce, but I wanted mine to be baked in. Once mixed in, let this mixture rest for 5-10 minutes. While this is happening, you will need to preheat your oven to 375 degrees, and grease your mini muffin tin. Last, divide your mixture evenly among your 24 mini muffin slots, and bake for about 20 minutes until golden brown.

These gems are your end result! Serve with warmed marinara if you choose and enjoy!