September 27, 2014

Pepperoni Pizza Muffins

Indiana State Fair

Pepperoni Pizza Muffins recipe (1)

At the Indiana State Fair this year (2014), this Pizza Appetizer Bread was a top finisher. Rita Hine went home with a yellow ribbon. Pepperoni Pizza Muffins (6)

I immediately put the bread on my radar for a trial run and to make an individual serving version. I ended up making them for a potluck and did a loaf version like Rita’s to keep. The recipe is so easy to put together. Pepperoni Pizza Muffins (4)

The winner used Bisquick’s Heart Smart version of the infamous baking mix, as well as part skim mozzarella cheese. We did the same and used turkey pepperoni, and increased the amount. We did a few other tweaks to the recipe also. The loaf form baked up beautifully. If you make that instead (of the muffin form), just bake it longer than the individual servings one…about an hour total. You top the batter with a sun-dried tomato pesto, which adds color and brings together the pizza theme and flavor.Pepperoni Pizza Muffins (2)I’ll be saving this recipe to make again soon. Try it out!

-Cyndi

 

Pepperoni Pizza Muffins

3 3/4 cups Bisquick Heart Smart Mix

1 cup shredded part-skim mozzarella cheese (4 oz)

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/2 (5 oz) package turkey pepperoni, slices quartered

1 1/2 cups milk

1 egg

2 tablespoons light butter, melted

1/3 cup refrigerated sun dried tomato pesto

 

Heat oven to 350 degrees. In large bowl, stir together Bisquick mix, cheese, seasoning, and pepperoni. Add milk, egg and butter, stirring just until dry ingredients are moistened. Spoon batter into greased muffin tins. Top with pesto. Bake 35-40 minutes or until tooth pick inserted in center comes out clean. Prep time: 10 minutes. Makes 12 servings.

-Recipe (adapted) from Rita, Indiana State Fair, 2014 Bisquick Quick Creations