Pepperoni Pizza Popovers Recipes

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

POPOVER PIZZA

Steps:

• Heat oven to 400°F.
• Combine ground beef, bell pepper and onion in 12-inch skillet. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until onion is softened and beef is browned. Drain off fat. Stir in mushrooms, pasta sauce and olives.
• Spoon mixture into ungreased 13x9-inch baking pan. Top with cheese slices. Place into oven while preparing topping.
• Beat eggs in bowl at medium speed, scraping bowl often, until light and lemon-colored. Add milk and melted butter; continue beating 1 minute. Stir in flour and salt, with wire whisk, until smooth. Pour mixture over hot filling, spreading to cover filling completely. Sprinkle with Parmesan cheese.
• Bake 25-30 minutes or until top is puffed and golden brown. Do not open oven door during baking. Serve immediately.

PEPPERONI PIZZA POPOVERS

Steps:

• Preheat oven to 400°F Using cooking spray coat muffin pan bottom & sides.
• In a medium mixing bowl beat eggs, milk & oil with whisk until combined.
• Add flour, basil, oregano & garlic powder. Beat until well combined. Stir in pepperoni.
• Fill prepared muffin pan HALF full of batter. Bake at 400 F for about 20 minutes or until popovers appear dry.
• Remove from oven and add a teaspoon to tablespoon of marinara sauce on the top of each popover. Sprinkle cheese and bake for an additional 5 minutes longer.
• Remove from pan & serve. Enjoy!

PEPPERONI AND CHEESE POPOVERS

Steps:

• In a large bowl, combine the flour and salt with a whisk. Add in the eggs, whisking after each addition. Add the milk then the melted butter until batter is combined and no lumps remain. Mix in the pepperoni and cheese.
• Place a small pat of butter (perhaps a little less than a teaspoon) in each cup of your popover pan and place the pan in the oven until the butter melts and the pan is hot. Remove the pan from the oven and fill each cup about 2/3 full.
• Return the pan to the oven and bake the popovers for 20 minutes at 400°F. Then reduce the heat to 350°F and allow them to bake for another 20 minutes. Do not open the door in between. Remove them from the oven and serve immediately.

POPOVER PIZZA

Steps:

• Brown the ground beef, italian sausage, onion and garlic in a large skillet over medium heat, stirring until meat crumbles. Add the pepperoni and cook an additional 3 minutes, stirring occasionally. Drain the meat mixture, discarding the drippings. Return the meat mixture to the skillet.
• Add the spaghetti sauce and wine; cook, uncovered, over low heat for 8 minutes, stirring occasionally. Spoon into a lightly greased 13x9x2 inch baking dish.
• Sprinkle with mozzarella cheese and set aside.
• Combine the milk, eggs, and oil in a medium bowl, beating with a wire whisk until blended. Gradually add the flour, beating until smooth. Pour the batter over the meat mixture in the baking dish; sprinkle with the Parmesan cheese.
• Bake, uncovered, at 400 degrees for 30 minutes or until puffed and golden. Cut into squares and serve immediately.

PIZZA POPOVERS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a blender, combine the eggs, egg whites, milk, and tomato paste. Blend until smooth. Add the oregano, garlic powder, salt, 2 tablespoons of melted butter, and flour and blend on high speed for 2-3 minutes, until completely smooth. Transfer the batter to a liquid measuring cup with a pour spout and let rest at room temperature for 20 minutes.
• Meanwhile, place the popover pan in the oven to preheat.
• After resting, fold ¼ cup (30 g) Parmesan and ¼ cup (35 g) chopped pepperoni into the popover batter.
• Remove the popover pan from the oven and brush ¼ teaspoon melted butter in each cup, then fill ¾ of the way full with batter. Sprinkle with the remaining pepperoni and remaining 1½ tablespoons Parmesan cheese.
• Bake the popovers for 25-30 minutes, or until they appear puffed and dry (do not open the oven door to check).
• Garnish the popovers with basil and serve immediately with warm marinara sauce alongside.
• Enjoy!