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Published: Tuesday, 7/23/2013

Dinner Tonight: Pizza Puffs

Katharine Heintschel of Oregon is fond of this recipe for Pizza Puffs, which originally came from Rachael Ray’s magazine (Ms. Heintschel is an English teacher, so she spelled “Rachael” right, which pleased us no end). The recipe adapts, she writes.

“Make taco puffs with seasoned ground chicken or beef and pepper jack cheese and dip in salsa or taco sauce; they are especially good with ½ pound of breakfast sausage and cheddar cheese as breakfast puffs. They are great hot or cold. They freeze well. And best of all, kids love them.”

Pizza Puffs

¾ cup flour

¾ teaspoon baking powder

¾ cup whole milk

1 egg

4 ounces shredded mozzarella 4 ounces (¼ cup) chopped pepperoni Preheat oven to 375°. Spray mini-muffin pan with cooking spray.

Mix all ingredients together and allow batter to sit about 10 minutes to thicken. Use a tablespoon measure to dole out batter into muffin tray. Bake 20-25 minutes.

— Katharine Heintschel

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660



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