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pizza puff recipe
- Total Time: 43 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This quick and easy recipe transforms store-bought biscuit dough into savory pizza puffs filled with a rich blend of smoked paprika, roasted red peppers, and melted mozzarella and provolone cheeses.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8 large biscuits)
- 1 jar (12 oz) roasted red peppers, drained well and patted dry
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon vegetable oil
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 0.5 cup shredded provolone cheese
- 2 tablespoons finely chopped fresh basil, plus more for garnish
- 0.25 teaspoon fine sea salt, or to taste
- Pinch black pepper, or to taste
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease an 8-cup standard muffin tin to prevent sticking.
- Make 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 completely smooth, scraping down the sides as necessary.
- Thicken 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.
- Finish The Filling: Carefully reserve 2 tablespoons of the cooked red pepper sauce in a small bowl for garnish. In a separate medium bowl, combine the remaining red pepper sauce with the shredded mozzarella cheese, provolone cheese, and 2 tablespoons of fresh basil. Mix until well combined.
- Fill and Seal 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. 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.
- Bake 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.
- Serve and Garnish: Let the puffs cool in the muffin tin for 5 minutes before transferring to a wire rack. To serve, drizzle the reserved red pepper sauce over the warm puffs and garnish with fresh basil leaves.
Notes
Ensure roasted red peppers are drained well to prevent a watery filling. Use low-moisture mozzarella cheese to avoid soggy dough. Smoked paprika adds a unique flavor; avoid substituting regular paprika. If the dough tears while sealing, re-form it around the filling.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza puff
- Calories: 280 calories
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg