Mini Pepperoni Cheese Bites (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/4 teaspoon ground black pepper
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon garlic powder
04 -
1 teaspoon dried oregano
05 -
2 teaspoons baking powder
06 -
250 grams all-purpose flour
→ Wet Ingredients
07 -
120 millilitres pizza sauce, plus a little more for dipping
08 -
60 millilitres extra-virgin olive oil
09 -
240 millilitres whole milk
10 -
2 large eggs
→ Cheese and Toppings
11 -
12 small cubes mozzarella cheese, about 1.5 cm each
12 -
50 grams grated Parmesan cheese
13 -
200 grams shredded mozzarella cheese, split
14 -
150 grams mini pepperoni slices, divided
# Steps to Follow:
01 -
Fire up your oven to 190°C, then grease a 12-hole muffin tray with some oil or spray.
02 -
Grab a big bowl and toss in your flour, baking powder, oregano, garlic powder, salt, and pepper. Give it a good whisk so it’s all mixed up nicely.
03 -
In another bowl, beat your eggs, add milk, olive oil, and pour in the pizza sauce. Whisk until it looks like a smooth blend.
04 -
Pour the wet mix onto the dry stuff. Stir gently till you barely see any flour. Don’t go crazy with the mixing.
05 -
Fold in most of the shredded mozzarella, all the Parmesan, and most of the mini pepperoni. Hang onto the rest for the top.
06 -
Add batter to each muffin hole until halfway up. Push a mozzarella cube right in the center, then top each with more batter so it’s completely covered.
07 -
Sprinkle leftover shredded mozzarella and mini pepperoni over each one to finish.
08 -
Bake those guys for 15 to 18 minutes. You’re looking for golden edges and gooey, bubbly cheese.
09 -
Let ‘em sit in the muffin tray about 5 minutes, then pop them out. Dip in some extra pizza sauce if you’d like and munch while still warm.
# Additional Tips:
01 -
If you want that extra kick, brush garlic butter on top while they’re still warm from the oven.