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Readers and Writers Recipes: Pepperoni Pizza Dip

This tasty dip recipe is one I got from my friend, Anne. It’s a real crowd-pleaser. Like last week’s recipe, Pepperoni Pizza Puffs, Pepperoni Pizza Dip works well for a book club or readers’ group get-together, family get-together, or any other fun gathering.

Pepperoni Pizza Dip

Ingredients:

1- 8ounce package of cream cheese, softened

1/2 cup sour cream

1 teaspoon dried oregano

1/8 teaspoon garlic powder

1/8 teaspoon crushed red pepper

1/2 cup pizza sauce

1/2 cup chopped pepperoni

1/4 cup chopped onion

1/4 cup chopped green peppers

1/2 cup shredded part-skim mozzarella cheese

Directions to make:

1- Preheat oven to 350° F.

2- In a bowl beat together cream cheese, sour cream, garlic and red pepper.

3- Spread cream cheese mixture evenly in a 9 to 10 inch pie plate that’s been coated with vegetable cooking spray (like Pam).

4- Spread pizza sauce over top of the cream cheese mixture.

5- Sprinkle chopped onion, green peppers, and pepperoni over top of the pizza sauce.

6- Bake for 10 minutes, then remove from oven and top with the mozzarella cheese.

7- Bake 5 more minutes until mozzarella is melted and mixture is heated through.

8- Serve with green pepper strips, broccoli, cauliflower, bagel chips, crackers, etc. for dipping. Or add a small knife, and Pepperoni Pizza Dip can be spread on toasted, thinly-sliced French bread.

Appearing Monday on Whimsical Words: a guest post from author, TW Fendley.

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Readers and Writers Recipes: Pepperoni Pizza Puffs

This fabulous appetizer originated in Everyday with Rachel Ray. It was altered slightly, then posted on the Lick the Bowl Good blog where my daughter-in-law, Dawn, saw it. Dawn served it to my husband and I, and it was delicious. But, of course, I had to tweak it. Like my last recipe, Calico Beans, Pepperoni Pizza Puffs work well for a book club or readers’ group get-together, family get-together, or any other fun gathering.

Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

1 Tablespoon Italian seasoning

a pinch of salt

3/4 cup milk (I use skim)

1 egg, lightly beaten

1 cup shredded part-skim mozzarella cheese

1/4 cup Parmesan cheese

1 cup cubed pepperoni

1/2 to 1 cup store-bought pizza sauce

Directions to make:

1- Preheat oven to 375° F.

2- Spray a 24-cup mini-muffin pan with vegetable cooking spray (like Pam).

3- In a large bowl, stir together flour, baking powder, Italian seasoning, and salt. Then, stir in the milk and egg. Next, stir in the mozzarella, Parmesan, and pepperoni. Let stand for 10 minutes.

4- Stir batter again, then divide among the mini-muffin cups.

5- Bake until puffed and golden, about 20 to 25 minutes.

6- When the pizza puffs are nearly ready, pour the pizza sauce in a microwavable bowl and microwave until warm.

7- Remove pizza puffs from oven when done, place on a serving plate, and serve with the warm pizza sauce (for dipping).

Notes:

1-These simple, appetizers go quickly, so you might want to make 2 batches if you’re having more than 4 people.

2- I use skim milk and part-skim mozzarella cheese, but if you like a richer taste, you can use whole milk and cheese.

3- If you don’t have any pizza sauce on the shelf, a well-seasoned store-bought tomato sauce will work. By the way, the amount of sauce varies depending on how much you and your guests like to “dip.”

4- Since mini-muffin pan cups vary in size, you might have a little batter left. It can be baked in additional mini-muffin pans or full-size muffin cups if necessary.

Appearing Monday on Whimsical Words: a guest post from author, Mary Holland.

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