Italian Appetizer Puffs

  • Active Time 30m
  • Total Time 1h 50m

Makes 24 appetizers

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.


  • 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

Companion recipe: Zesty Italian Bites


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.

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.

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.

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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2350

nutrition information per serving

68 calories; 5g total fat; 37mg cholesterol; 93mg sodium; 4g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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