Pizza Puff Recipe

I find myself needing quick and satisfying dinners during busy weeknights, and this pizza puff recipe has become a true lifesaver. This simple recipe for easy pizza puffs transforms store-bought biscuit dough into warm, savory bundles of deliciousness, perfect for families. The secret is in the unique filling: a blend of smoked paprika and roasted red peppers that creates a deeper, richer flavor than standard pizza sauce, with a delightful aroma as they bake. It’s easy enough for kids to help make, but delicious enough for a party appetizer. Let’s get started on this simple recipe for family-friendly comfort food.

Ingredients

• 1 can (16.3 oz / 462 g) refrigerated biscuit dough (8 large biscuits)
• Choose a standard refrigerated biscuit dough, preferably a flaky or butter style. This shortcut makes the recipe so fast and easy to prepare. Keep it cold until ready to use for the best results.
• 1 jar (12 oz / 340 g) roasted red peppers, drained well and patted dry
• Draining and drying the peppers thoroughly prevents the filling from becoming watery. The peppers provide a sweet, earthy base flavor for the filling.
• 2 tablespoons (30 g) tomato paste
• Adds concentrated tomato flavor to complement the red peppers. This also helps thicken the sauce and give it a rich, savory body.
• 2 cloves garlic, minced
• Provides aromatic complexity to the sauce. Mince fresh garlic finely for the most potent flavor.
• 1 teaspoon (2 g) smoked paprika
• This is the key flavor element that sets this recipe apart. Smoked paprika adds a deep, savory smokiness that balances the peppers. Make sure you are using smoked paprika, not regular paprika.
• 1/2 teaspoon (1 g) dried oregano
• A classic pizza seasoning that brings familiar flavor notes to the puffs. Dried oregano adds an earthy quality that cuts through the richness of the cheese. (Swap: You can use Italian seasoning as a substitute if needed.)
• 1/4 teaspoon (0.5 g) red pepper flakes (optional)
• Provides a mild, pleasant heat that enhances the smokiness and flavor. Adjust this amount based on your family’s preference for spice.
• 1 tablespoon (15 ml) vegetable oil
• Used to sauté the red pepper mixture and bloom the spices. This step helps develop the sauce’s flavor and thicken it slightly. (Swap: Olive oil or avocado oil work as fine substitutes.)
• 1 cup (113 g) shredded low-moisture part-skim mozzarella cheese (microbial rennet)
• Low-moisture mozzarella melts smoothly and provides the classic gooey texture. Avoid fresh mozzarella as it contains too much water and can make the dough soggy.
• 1/2 cup (57 g) shredded provolone cheese (microbial rennet)
• Provolone cheese adds a slightly tangy and sharper flavor to the filling. Using a combination of cheeses enhances the complexity and richness.
• 2 tablespoons (5 g) finely chopped fresh basil, plus more for garnish
• Fresh basil provides a bright, peppery counterpoint to the rich filling. Chop it finely so it distributes evenly throughout the filling mixture. The garnish adds visual appeal.
• 1/4 teaspoon (1.5 g) fine sea salt, or to taste
• Enhances all the flavors in the filling. Adjust according to your taste, especially after incorporating the cheeses.
• Pinch of black pepper, or to taste
• Adds a subtle warmth and spice to the overall mixture. Use freshly ground black pepper for the best flavor.
• 1 large egg, beaten with 1 tablespoon (15 ml) water (for egg wash)
• The egg wash creates a golden brown, shiny crust on the puffs. It also helps seal the seams and adds to the overall appearance.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Preheat oven and prepare the muffin tin. Preheat your oven to 375°F (190°C). Lightly grease an 8-cup standard muffin tin; this prevents the puffs from sticking and ensures even baking.

2. Make the red pepper sauce base. In a food processor, combine the drained roasted red peppers, tomato paste, minced garlic, smoked paprika, dried oregano, red pepper flakes (if using), salt, and black pepper. Process until the mixture is completely smooth, scraping down the sides as necessary to ensure a uniform consistency.

3. Thicken the sauce mixture. Heat the vegetable oil in a small saucepan over medium heat. Add the pureed red pepper mixture from the food processor. Simmer gently for 5-7 minutes, stirring occasionally, until the mixture has thickened slightly and smells fragrant. This step reduces excess moisture and concentrates the flavors for a more robust pizza puff filling.

4. Finish the filling. Carefully reserve 2 tablespoons (30 ml) of the cooked red pepper sauce in a small bowl; this will be used for garnish later. In a separate medium bowl, combine the remaining red pepper sauce with the shredded mozzarella cheese, provolone cheese, and 2 tablespoons of finely chopped fresh basil. Mix until well combined; the filling should be thick and hold together.

5. Fill and seal the biscuits. Separate the biscuit dough into 8 individual biscuits. Flatten each biscuit into a 4-inch (10 cm) circle on a lightly floured surface. Place about 2-3 tablespoons of the cheesy red pepper filling in the center of each flattened biscuit. Carefully gather the edges of the dough over the filling, pinching them firmly together at the top to seal completely. Roll the sealed dough lightly between your palms to form a smooth ball. If the dough tears while sealing, simply re-form the dough around the filling; a slight tear won’t affect the final bake as long as the seal is secure before placing it in the muffin tin.

6. Bake the pizza puffs. Place each filled biscuit seam-side down into the prepared muffin tin. Brush the tops of the pizza puffs generously with the prepared egg wash. Bake for 15-18 minutes, or until the puffs are golden brown and cooked through.

7. Serve and garnish. The cheese should be melted and gooey inside. Let cool in the muffin tin for 5 minutes before carefully transferring to a wire rack. To serve, drizzle a small amount of the reserved red pepper sauce artfully over the warm puffs. Garnish with a scattering of fresh basil leaves for a vibrant finishing touch.

Easy Add-Ins for Different Flavors

The basic pizza puff recipe is a great starting point, but customization truly makes it family-friendly. Consider these simple add-ins to create new flavor profiles for your next batch.

• Add different cheeses: For a milder flavor profile, try swapping the provolone for Monterey Jack or sharp cheddar. A combination of Monterey Jack and sharp cheddar melts beautifully and adds a different kind of tanginess.
• Add vegetables: Before making the filling, sauté 1/4 cup of finely diced onions or chopped mushrooms until soft. Let them cool slightly, then stir them into the red pepper mixture.
• Make it spicy: If your family enjoys heat, increase the red pepper flakes or add a pinch of cayenne pepper for extra warmth.

Tips for Meal Prepping and Freezing

This pizza puff recipe is ideal for meal prepping, allowing you to have quick snacks or easy dinner ideas on hand for busy weeknights. You can store them either baked or unbaked depending on your preference.

• Make ahead (unbaked): Assemble the puffs and place them in the muffin tin as instructed. Do not brush with the egg wash. Cover the tin tightly and refrigerate for up to 24 hours. When ready to bake, apply the egg wash and bake as usual.
• Freeze before baking: To preserve the freshest flavor, assemble the puffs and place them in the muffin tin. Freeze until solid (about 1 hour), then transfer the frozen puffs to an airtight freezer bag for up to 2 months. Bake from frozen for 25-30 minutes at 375°F (190°C), brushing with egg wash first.
• Freeze after baking: Freeze leftover baked puffs in a single layer on a sheet pan, then transfer them to a freezer bag once solid. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through, or microwave for 30-60 seconds for a quick snack.

FAQs

Can I use store-bought pizza dough instead of biscuit dough?

Yes, you can absolutely use store-bought pizza dough. Roll it out to a 1/8-inch thickness and use a cookie cutter (about 4 inches) to cut out circles. The baking time may need to be adjusted slightly; start checking around 12-15 minutes.

Why did my filling leak out while baking?

This usually happens if the biscuit dough edges weren’t pinched firmly enough. Ensure the seal is tight before placing it in the muffin tin. Also, avoid overfilling the puffs, as excess filling can push through the dough during baking.

Can I bake these without a muffin tin?

Yes, you can bake them on a parchment-lined baking sheet, but they may flatten slightly at the bottom. The muffin tin helps them keep their round shape and prevents the filling from escaping as readily, which is why I prefer it for this pizza puff recipe.

What is the best way to reheat leftovers?

Reheat leftovers in a preheated oven at 350°F (175°C) for 5-10 minutes. This ensures the crust stays crisp and delicious. Reheating in a microwave will make the crust soft, though it’s a faster option if needed.

Are these suitable for vegetarians?

Yes, this specific pizza puff recipe is vegetarian-friendly. The cheese listed uses microbial rennet, which makes it suitable for vegetarian diets. If you add meat, be sure to use plant-based alternatives or simply follow the core recipe as written.

Can I make these in an air fryer?

Yes, air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through. Keep a close eye on them during the final minutes to prevent burning and ensure they are golden brown. It’s a great way to make a few quick snacks.

Conclusion

These smoky red pepper pizza puffs are the perfect solution for a fun, easy weeknight dinner or game day snack. The simple shortcut of using refrigerated biscuit dough combined with the gourmet filling means everyone will be asking for seconds, making this a new family favorite. Pin this pizza puff recipe now so you can easily find it when planning your next family dinner.

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