LITTLE ROCK, AR - Chef Franklin Dye has something savory and something sweet today.
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (my addition, optional)
pinch of red pepper flakes (my addition, optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce
Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
GRILLED SALTED CARAMEL S'MORES PIZZA
1 package (around 17 oz) refrigerated Snickerdoodle cookie dough (or your favorite recipe)
½ bottle (6 oz) Smuckers Caramel Sauce
2 cups mini marshmallows
1 cup large milk chocolate chips
1 teaspoon sea salt
Spray a grill pan with nonstick spray and heat your grill to around 325-350F
Roll out the dough into a disc and place on grill pan. Grill on your grill for around 20 minutes, watching carefully.
When the top of the cookie is firm enough, spread on the caramel sauce and evenly distribute over the cookie. top with the marshmallows and chocolate and allow to grill for about 5 more minutes.
Take off the heat and allow to cool for at least 5-10 minutes. The cookie should continue to cook on the grill pan. Finish with sprinkle of sea salt.
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