Easy Pepperoni Pizza Puffs Recipe
Delish Pizza Puffs
These Pizza Puffs make a great portable meal for the kids’ lunches or a fast dinner! They’re perfect for those times when you have an insane schedule and have to eat dinner between sports games or activities for the kids.
Convenience isn’t the only great thing about this recipe though, these things have some nice flavor too! They’re much better than the store-bought pizza puffs and they’re also pretty healthy (depending on the ingredients you use).
Pizza Puff Ingredients
Just like a normal pizza, these pizza puffs are pretty customizable. You can add your own vegetables, cheese mixes, meats, you name it! Get creative and let us know what you added in the comments.
Also, if you’re looking to make a lower fat and lower calorie version of these pizza puffs, use turkey pepperoni instead of regular. If made that way you’re looking at about 38 calories per pizza puff.
Pizza Puff Serving Tips
When I had these pizza puffs myself, I almost preferred them at room temperature. When they’re hot they are puffy and airy with melty cheese; when cooled they are denser like actual pizza bites. Honestly, they are good both ways, so test out both to see which is your favorite!
If you want to add some extra flavor to your pizza puffs, dip them in pizza sauce or another one of your favorite sauces.
Note: These don’t have to be refrigerated so they’re a great option for school lunches, easy appetizers, or quick snacks.
Need a muffin tin? Check this one out:
- 24-cup mini muffin pan with nonstick coating on professional-weight steel
- 2-ply steel fortified with ETP for enhanced durability and rust protection
- Delivers even cooking results, optimal browning, and easy release of baked goods
- Use non-metal utensils only; broiler-safe rating
- Dishwasher safe; 5-year limited warranty
More Pizza Recipes:
- Keto Pizza Mini Muffins Recipe
- Crazy Delicious Zucchini Pizza Crust Recipe
- Chicken Bacon Ranch Pizza
- Breakfast Pizza Recipe
- Pizza Pasta Salad
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Easy Pepperoni Pizza Puffs Recipe
- ¾ cup flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- ¾ cup fat free milk
- 1 egg lightly beaten
- 1 cup part-skim mozzarella cheese shredded
- 34 slices turkey pepperoni quartered
- ½ cup pizza sauce
- 2 tablespoons fresh basil thinly sliced
- Preheat oven to 375˚F/190°C. Grease a 24-cup mini-muffin pan.
- In a large bowl, whisk together flour, baking powder, salt and oregano; whisk in milk and egg. Stir in mozzarella and pepperoni; let stand 10 minutes.
- Stir batter, and divide among mini-muffin cups. Bake until puffed and golden, 20-25 minutes.
- Warm pizza sauce, then stir in 1 tablespoon basil. Sprinkle puffs with remaining 1 tablespoon basil. Serve puffs with pizza sauce for dipping. (if desired). Leftovers can be stored in the refrigerator for up to a week or freeze and use as needed.
Comments & Reviews
You have me sold with the idea of quick pizza – I’m a huge “homemade” pizza fan but don’t always have the time to make the sauce, meat, chop veggies, etc… This recipe using the Hormel packets seems perfect! I’ll definitely be giving it a try soon! Thanks for sharing!
Would you be able to chop up other kinds of veggies and add them?
These were awesome….perfect for my daughter’s school lunch
So glad to hear!!
Have you tried freezing these as a make ahead lunch for school or work? I may try your recipe using 4 different cheeses and no meat.
Is the nutrition facts for 1 puff?? 😳
Hi Jamie, I think the nutrition box data is wrong (we’re working on getting a new one). But I plugged this recipe into my fitness pal and the calories are 171 for 4 pizza puffs (the recipe makes 24 and will serve 6).
Other macros: 17 carbs, 5 fat, 14 protein, 1 fiber, 2 sugar.
Hope that helps!
Do you have to use fat free milk? I buy 1% is that good enough?
Yep, you can use any kind of milk!
These unfortunately were a fail for us. I actually had to throw out the muffin tins I made them in. Despite having greased the tins and following the directions, these burnt and stuck to the tins after only being in the oven for 10 minutes.
Do you have to use a mini pan? Would it make a difference if I use my regular muffin pan?