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Active Time: 30 Minutes
Total Time: 1 Hour 50 Minutes
Yield: Makes 24 appetizers
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| The distinctive roasted red pepper sauce used here would also be a good choice for serving with Zesty Italian Bites in place of the spaghetti sauce, or toss it with fresh-cooked pasta and steamed vegetables. |
RECIPE INGREDIENTS
| For Sauce: |
| 2 red sweet peppers |
| Dash ground red pepper |
| 2 anchovy fillets or 1 teaspoon anchovy paste |
| 1 tablespoon margarine or butter |
| For Puffs: |
| 3/4 cup water |
| 6 tablespoons butter, cut up |
| 1/2 teaspoon dried oregano, crushed |
| 1/4 teaspoon onion salt |
| 1/4 teaspoon dry mustard |
| 3/4 cup all-purpose flour |
| 3 eggs |
| 1/4 cup finely chopped pepperoni |
| 1/3 cup thinly sliced pitted ripe olives |
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Other necessary recipes:
Zesty Italian Bites
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DIRECTIONS
FOR SAUCE: Quarter red sweet peppers. Remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a preheated 425 degrees F oven 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.
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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.
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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.
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Drop dough by well-rounded teaspoonfuls into 24 balls, 2 inches apart, onto a lightly greased large baking sheet. Bake in a preheated 400 degrees F oven 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.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 24 appetizers
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