CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

ITALIAN APPETIZER PUFFS

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


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 at 425 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

add a comment:

You must log in to comment on this page

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




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




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




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




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





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.