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Author Topic: Pepperoni pizza puffs  (Read 746 times)
owensmath
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« on: March 02, 2012, 05:43:40 PM »


Umpa, what kind of flour would best replace the flour in this recipe?

http://kirbiecravings.com/2011/09/pepperoni-pizza-puffs-2.html
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umpa
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« Reply #1 on: March 03, 2012, 09:07:50 AM »


I make these but I use egg instead of the flour.If you  want flour for these soy or golden flax would work. Wink
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SarahC
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« Reply #2 on: April 22, 2012, 12:08:07 PM »


How many eggs to replace the flour, Umpa? Or would you please just post your recipe that uses eggs instead of flour for us?

Pepperoni Pizza Puffs

3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
1 pinch of salt
1 pinch of red pepper flakes (optional)
3/4 cup heavy whipping cream
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup low carb pizza or maranara sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.
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Doug Varrieur
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« Reply #3 on: April 23, 2012, 08:25:32 AM »


Here's a recipe right out of the new FTS Cookbook coming out in the next few days Smiley

Spinach Pepperoni Egg Muffins
Servings- 4

Ingredients   

   8 eggs
   8 tablespoons shredded cheddar cheese (1/2 cup)
   8 tablespoons chopped previously frozen spinach (1/2 cup)
   8 tablespoons chopped pepperoni (1/2 cup)
   Butter flavored non stick cooking spray


Directions

1.   Preheat your oven to 350 degrees.
2.   Beat your eggs with a stand or hand mixer.
3.   Using a fork mix all the remaining ingredients into the egg mixture.
4.   Spray your large muffin, muffin pan well with cooking spray.
5.   Give the mixture a good stir and put equal amounts of batter into 8 muffin compartments.
6.   Bake for 35 minutes or until the muffins are puffy in the middle and firm to the touch.
7.   Remove from oven, wait 3 or 4 minutes then scoop out with a spoon, serve immediately.



  TIP- These keep well for a quick breakfast the next day so make extra and re-heat in the microwave. If you want to kick it up place a slice of Pepperoni in the bottoms of each muffin cup prior to baking.
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umpa
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« Reply #4 on: April 23, 2012, 08:27:54 AM »


There ya go Sarah my friend Wink
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SarahC
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« Reply #5 on: April 23, 2012, 08:57:02 AM »


They'll be good! I love making egg muffins to have a quick breakfast or snack! Very versatile!
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mouseissue
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« Reply #6 on: April 23, 2012, 12:42:30 PM »


Ohhh!...These look so good!!! Grin Grin Grin
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umpa
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« Reply #7 on: April 24, 2012, 09:27:17 AM »


I actually keep them in the fridge when i have my grazing days as poppers.great with a bowl of soup for supper too Wink
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