Sunday, June 5, 2011

Pizza Puffs

This is a pretty heavy spin on the French Classic gougère, or choux pastry with cheese mixed in. Classically, the dough is mixed with a nice Swiss cheese, and it's amazing when mixed with gruyere cheese.

This is a heavily Americanized version of this classic. I've been thinking about this dish for a while, and for some reason, I thought it would work. And, it did. Think of it as a classier version of pizza appetizers.

I mixed all the pizza "toppings" right into the dough, but since this is the same dough that is used for cream puffs, so they are fairly hollow. Well, they are unless you deflate them, like I did to mine. Deliberately, not by accident...

So, if you want a yummy, yet good looking appetizer, give these a try, they are really tasty!

For a .pdf of this recipe, click here. Enjoy!

Pizza Puffs

1 cup water

1 cup flour

½ c. butter

½ t. salt

4 eggs

40 pepperoni slices, finely diced

6-8 sun dried tomatoes, finely diced

2/3 c. mozzarella cheese, grated

½ t. garlic powder

½ t. oregano

2/3 c. parmesan cheese, grated

Preheat oven to 425. In a medium sauce pan, add water, flour, and butter. Heat over medium heat, stirring constantly, until mixture forms a ball and doesn’t look wet. Remove from heat. Add eggs, one at a time, mixing well after each addition. Add pepperoni, sun dried tomatoes, mozzarella, garlic powder, oregano, and 1/3 c. parmesan. Stir until evenly incorporated.

Line 2 cookie sheets with parchment paper or a silicon baking pad. Drop dough by tablespoonfuls on the parchment paper, leaving ½ to 1” of space between each puff. You can also put your dough in a piping bag and pipe small rounds on your cookie sheet.

Top each puff with a touch of the reserved parmesan cheese and bake for 15 minutes. Lower heat to 350 and bake an additional 20-25 minutes, until golden brown. Resist the urge to open the oven door…

Cool slightly before serving. Best served warm.


  1. Renae! These pizza puffs look really good! I love savory pastry just as much as I love sweet pastry. And I agree with you about gruyere cheese in gougeres! Actually gruyere in anything is amazing! I will definitely give these a whirl. And thanks again for your GREAT advice on how to fix my tart! : )