Meatless Monday: Whole Wheat Pizza Puffs
How did I NOT know about pizza puffs? They might be the most perfect food ever invented. Seriously. My vegetarian husband is IN LOVE, my kids can’t get enough and I’m just psyched to serve them at my next dinner party. I think maybe I’ve had one too many pizza puffs?!
I believe the “inventor” of the pizza puff is Rachel Ray [2]. Her pizza puffs look delicious, but also incredibly devilish. Lots of pepperoni, white flour, cheese, etc.
We did a little experimenting with different fillings and found a combination that the whole family loves. After we’ve had our fill, I let the leftovers cool down completely and then throw them in a freezer bag.
They taste just as great warmed up in a 350 degree oven whenever you need a little something to eat. (Or have company pop over!)
Whole Wheat Pizza Puffs Recipe
Prep Time: 15 mins Cooking Time: 25 mins
Ingredients
3/4 cup whole wheat flour
3/4 teaspoon baking powder
3/4 cup lowfat or nonfat milk
1 egg, lightly beaten
3/4 cup shredded mozzarella cheese
1 cup broccoli
1/2 cup black olives (pitted)
1/2 cup marinara sauce
1. Preheat the oven to 375 degrees and grease a 24-cup mini-muffin pan.
2. Blanche the broccoli and chop small, set aside.
3. Chop olives and set aside.
4. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
5. Stir in the mozzarella, broccoli and olives and let stand for 10 mins.
6. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
7. Meanwhile, microwave the marinara sauce until warmed through, then serve with the pizza puffs.
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