Deliciously savory pizza puffs that are perfect for entertaining.

Total Time 32

Fluffy and cheesy pizza puffs are a delicious snack or party finger food everyone will love!

I'm a big fan of Rachel Ray (sign me up for quick and easy meals any day of the week!) and also of pizza.

I saw her Pepperoni Pizza Puffs an decided to give them a whirl. I substituted prosciutto for pepperoni, and added mined garlic to the batter, which gave the puffs a nice salty-garlicky flavor that we really enjoyed.

🧂 Ingredients

flour
baking powder
milk
egg
shredded cheese
prosciutto or pepperoni
tomato sauce
fresh basil
red bell pepper
fresh garlic

This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.

🔪 Instructions

Whisk together the dry ingredients then add the milk and egg.
Fold in the cheese, basil, red pepper and garlic.
Let the mixture rest for ten minutes.
Preheat the oven and grease a mini muffin tin.
Scoop the batter into the prepared pan.
Bake until golden brown.

🍴 Serving Suggestions

Serve with a tomato sauce for dipping. These are great for parties and game day, but they're also a fun dinner with a side salad!

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Make Ahead

I found that these freeze (double-bagged) and reheat wonderfully, so they would be great to make before a party.

Pizza Puffs

Deliciously savory pizza puffs that are perfect for entertaining.

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Course: Appetizer

Cuisine: American, Italian-American

Keyword: Pizza Puffs

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings:

Calories: 159kcal

Author: Ang Paris

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Ingredients

¾ cup flour
¾ teaspoon baking powder
¾ cup whole milk
1 egg lightly beaten
4 ounces cheese shredded (about 1 cup)
2 ounces prosciutto thinly sliced and chopped
½ cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil
½ red bell pepper diced
1 tablespoon garlic minced

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Instructions

Whisk together the dry ingredients, then whisk in the milk and egg. Fold in the cheese, prosciutto, basil, red pepper and garlic and let stand for ten minutes.
While you wait, preheat the oven to 375-degees while you grease a mini-muffin tin.
Scoop the batter into the tin (I like using my 1" cookie scoop for this). Bake for about 22 minutes until the puffs are golen brown.
Serve hot with the tomato sauce for dipping.

Equipment

Notes

I found that these freeze (double-bagged) and reheat wonderfully, so they would be great to make before a party.

I felt like the red pepper was a little overpowering and I'd leave it out next time (Rachel Ray's recipe actually has you serve the red peppers along side the puffs, perhaps for this reason!)

Nutrition

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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