Pepperoni Pizza Puffs

We all love pizza at our house, but we're trying to cut back on ordering it. For two main reasons - to cut out some junk since we don't know what the stuff from our local pizza joint really contains... and to save money. I saw this in one of my Rachael Ray magazines and thought it might be something we'd like and would satisfy the cravings that Kevin and Carson have for pizza. Don't get me wrong, I love pizza, too, but I don't get hungry for it like the boys in my house do. So anyway, these were very quick and simple to make and they taste pretty good, too. And they're better for you than the local pizza joint, though still not the best for you.

Pepperoni Pizza Puffs

3/4 cup whole wheat flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
2 tablespoons finely chopped fresh basil
1 red bell pepper, sliced

Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella 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, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

You can also freeze the baked puffs (I did) in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.