↞ recipe box start page
Category: Hot
Prep Time: Cook Time: Total Time:
For Sauce:
2 red sweet peppers
Dash ground red pepper
2 anchovy fillets or 1 tsp anchovy paste
1 tbsp butter
For Puffs:
3/4 cup water
6 tbsp butter, cut up
1/2 tsp dried oregano, crushed
1/4 tsp onion salt and dry mustard
3/4 cup all-purpose flour
3 eggs
1/4 cup finely chopped pepperoni
1/3 cup thinly sliced pitted ripe olives
FOR SAUCE: Quarter red sweet peppers. Remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a preheated 425 degrees F oven for 20-25 minutes, or till skin is darkened and blistered. Remove from baking sheet and place in a clean brown paper bag. Close bag tightly; cool 30 minutes. Remove skin from peppers; discard skin.
In a food processor bowl or blender container combine roasted peppers, ground red pepper, and anchovy fillets or anchovy paste. Cover and process or blend till smooth. Pour into a small saucepan; add margarine or butter. Heat and stir till margarine or butter melts. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Keep warm.
FOR PUFFS: In a medium saucepan combine water, butter, oregano, onion salt, and dry mustard. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat and cool 10 minutes. Add eggs, one at a time, to butter mixture, beating with a wooden spoon after each addition about 1 minute, or till smooth. Stir in pepperoni.
Drop dough by well-rounded tspfuls into 24 balls, 2 inches apart, onto a lightly greased large baking sheet. Bake at 400 for about 25 minutes, or till golden and firm. Cool slightly on a rack. Split in half. Spoon a little red pepper sauce and a few olive slices in bottom half of each puff; replace tops. Serve warm.
view more member recipes
ITALIAN APPETIZER PUFFS
view my recipes
print
save
Category: Hot
Prep Time: Cook Time: Total Time:
For Sauce:
2 red sweet peppers
Dash ground red pepper
2 anchovy fillets or 1 tsp anchovy paste
1 tbsp butter
For Puffs:
3/4 cup water
6 tbsp butter, cut up
1/2 tsp dried oregano, crushed
1/4 tsp onion salt and dry mustard
3/4 cup all-purpose flour
3 eggs
1/4 cup finely chopped pepperoni
1/3 cup thinly sliced pitted ripe olives
FOR SAUCE: Quarter red sweet peppers. Remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a preheated 425 degrees F oven for 20-25 minutes, or till skin is darkened and blistered. Remove from baking sheet and place in a clean brown paper bag. Close bag tightly; cool 30 minutes. Remove skin from peppers; discard skin.
In a food processor bowl or blender container combine roasted peppers, ground red pepper, and anchovy fillets or anchovy paste. Cover and process or blend till smooth. Pour into a small saucepan; add margarine or butter. Heat and stir till margarine or butter melts. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Keep warm.
FOR PUFFS: In a medium saucepan combine water, butter, oregano, onion salt, and dry mustard. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat and cool 10 minutes. Add eggs, one at a time, to butter mixture, beating with a wooden spoon after each addition about 1 minute, or till smooth. Stir in pepperoni.
Drop dough by well-rounded tspfuls into 24 balls, 2 inches apart, onto a lightly greased large baking sheet. Bake at 400 for about 25 minutes, or till golden and firm. Cool slightly on a rack. Split in half. Spoon a little red pepper sauce and a few olive slices in bottom half of each puff; replace tops. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Italian Appetizer Puffs
by sgre52160
For Sauce: 2 red sweet peppers Dash ground red pepper 2 anchovy fillets or 1 tsp anchovy paste 1 tbsp butter For Puffs: 3/4 cup water 6 tbsp butter, cut up 1/2 tsp dried oregano, crushed 1/4
by sgre52160
For Sauce: 2 red sweet peppers Dash ground red pepper 2 anchovy fillets or 1 tsp anchovy paste 1 tbsp butter For Puffs: 3/4 cup water 6 tbsp butter, cut up 1/2 tsp dried oregano, crushed 1/4
Appetizer Puffs With Shrimp Filling
by sgre52160
1 cup water 1/2 cup butter 1 cup flour 3 tbsp grated parmesan cheese 1/4 tsp salt 4 eggs 7 oz shrimp 3/4 cup mayonnaise 1 (8 oz) pkg cream cheese, room temperature 1/4 tsp garlic salt Seaso
by sgre52160
1 cup water 1/2 cup butter 1 cup flour 3 tbsp grated parmesan cheese 1/4 tsp salt 4 eggs 7 oz shrimp 3/4 cup mayonnaise 1 (8 oz) pkg cream cheese, room temperature 1/4 tsp garlic salt Seaso
Sweet & Sour Shrimp Appetizer Puffs
by sgre52160
16 medium to large raw shrimp - thawed, peeled & deveined (patted dry) 1 tube crescent rolls 3 tbsp cream cheese – softened 1 tsp soy sauce 1/2 tsp garlic- chopped Pinch of ground ginger 3 tb
by sgre52160
16 medium to large raw shrimp - thawed, peeled & deveined (patted dry) 1 tube crescent rolls 3 tbsp cream cheese – softened 1 tsp soy sauce 1/2 tsp garlic- chopped Pinch of ground ginger 3 tb
Italian Pepperoni Cheese Puffs
by sgre52160
1 1/4 cups water 1/3 cup shortening 1 1/2 cups flour 4 eggs 3/4 cup finely chopped pepperoni 3/4 cup finely shredded Pecorino Romano or Parmesan cheese 2 tbsp snipped fresh parsley 1/8 t
by sgre52160
1 1/4 cups water 1/3 cup shortening 1 1/2 cups flour 4 eggs 3/4 cup finely chopped pepperoni 3/4 cup finely shredded Pecorino Romano or Parmesan cheese 2 tbsp snipped fresh parsley 1/8 t
Italian Appetizer Tart
by sgre52160
1 canister refrigerated crescent roll dough 1 pkg dried spinach dip 2 (8 oz) pkg cream cheese 1 small jar Giardiiera marinated vegetables, drained and chopped in a food processor 1/2 lb sweet c
by sgre52160
1 canister refrigerated crescent roll dough 1 pkg dried spinach dip 2 (8 oz) pkg cream cheese 1 small jar Giardiiera marinated vegetables, drained and chopped in a food processor 1/2 lb sweet c
view more member recipes