Italian Pepperoni-Cheese Puffs

    Happy Holidays Everyone!!  I'm sure you're all in the middle of your baking, shopping, and the rest of your holiday preparations.  And many of you are probably finished and just waiting for the celebrating to begin.  I, on the other hand, have not baked one Christmas cookie yet!  Now, granted, the house is decorated and looking pretty festive, but the real baking doesn't usually start until two weeks before Christmas.  I always intend on starting earlier, but somehow, two weeks before the big day, is always when it begins.  Maybe it's because, when I home schooled the kids, we would be doing our school work up until
that time.  Then, when we were on Christmas break, I'd dive into all the baking.  Well, whatever the reason, it always gets done.  Then it's kind of like a baking marathon around here...... I love it!

    Since this is such a busy time and there are so many parties/get-togethers going on, I thought a quick and tasty appetizer idea would be a great thing to share.  These are like mini savory cream puffs, Italian-style!  They're very light and go well with a little pizza sauce on the side.

    So.......here's what you'll need to make 40 mini puffs (I halved the recipe this time, so you'll only see 20)

Italian Pepperoni-Cheese Puffs        (makes about 40)

1 1/4 cups water
1/3 cup shortening
1 1/2 cups all-purpose flour
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.)
2 tblsp. snipped fresh Italian parsley
1/8 tsp. garlic powder
1/8 tsp. ground black pepper

Preheat your oven to 450 degrees and lightly grease 2 large baking sheets.

Combine the shortening and water in a large saucepan and bring to a boil.

Add the flour all at once, stirring vigorously.  Cook and stir until the mixture forms a ball.  Take it off the heat and let it cool for 10 minutes.  

Add the eggs, one at a time, beating well with a wooden spoon after each egg. (When you first add the egg, the mixture will look like it won't come together.  Just keep beating and the egg will get incorporated)

Now, mix in the pepperoni, cheese, parsley, garlic, and pepper.  (I chopped the pepperoni and shredded the cheese in my food processor, then mixed it all together.)

Drop rounded teaspoons of the dough 2" apart onto the sheets.  Bake, on two separate racks, for 15-17 minutes or until firm and golden brown, switching the sheets halfway through the baking time.  Transfer to a wire rack.  Repeat with any remaining dough.  Serve these warm with some pizza sauce on the side.

recipe from Better Homes and Gardens (Nov. 1999 issue)

For printable recipe, click here.