Haley Homemaker: Pizza Puffs

Let’s be real, the couch has become an all-too-familiar place right now. #COVID19 

This recipe will be great for your next Netflix binge. These are an old favorite for us; a major upgrade to the frozen pizza roll. It also has garlic-butter, which—if we’re being honest—is the key to any good snack. This recipe will make approximately 24 puffs.

In addition to the ingredients below, make sure to grab your sweatpants, comfiest blanket, and the remote control. You know what blanket I’m talking about—that new really soft one that you haven’t washed yet. RIP to all the blankets that barely survived the dryer. 

I hope you enjoy this recipe as much as we do, and don’t forget: Follow me on Instagram @haley.homemaker and tag me/use the hashtag #haleyhomemaker so I can see it!

SHOPPING LIST

PROTEIN

  • 1/2 cup pepperoni

SPICES

  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp garlic powder
  • salt
  • pepper

GROCERY

  • 1/3 cup pizza sauce
  • 2 1/4 cup bread flour
  • 1 Tbsp olive oil 
  • 1 tsp instant yeast

DAIRY

  • 1 1/4 cup mozzarella cheese
  • 3 Tbsp unsalted butter 
  • dusting of parmesan cheese (optional)

BASIC PIZZA DOUGH

There’s no sense in reinventing the wheel. We have used this recipe at our house for years, and it works great. That being said, feel free to use whatever pizza dough recipe you would use in your home or even stick with some store-bought dough if that makes you feel more comfortable. Heck, you could even use some biscuit dough with maybe just a few tweaks. 

This dough recipe comes specifically from a fun pizza recipe book that I bought my husband as a gift many, many years ago. The title is “100 pizzas from 1 easy recipe.” I’ve also posted a picture of the book below. It’s currently out of print, but you might be able to find it used or another variation at your local bookstore. This is a good book for helping you step outside your pizza making comfort zones. It’s loaded with tons of fun pizza combinations!

This recipe will yield enough dough for two medium pizzas or one large. If you use less, you can store the excess in the fridge, covered, for 1-3 days. 

INGREDIENTS

  • 2 1/4 cup bread flour
  • 1 1/2 tsp salt
  • 1 tsp instant yeast
  • 1 tbsp olive oil
  • 3/4 lukewarm water
  • Sift the flour into a mixing bowl, and add the salt and yeast to opposite sides of the bowl.
  • Add the oil to the water in a liquid measuring cup and pour onto the side of the bowl containing the salt. 
  • Using a dough hook, mix on low setting for 10 minutes. 

            -OR-

      If you do not have a mixer, use a rubber spatula to combine ingredients into a sticky dough, then lightly coat your hands and knead for 10 minutes. Make sure to lightly dust your counter-top when working with the dough so that it does not stick.

  • Let the dough rise for one hour, or until it has doubled in size.

TIPS

  • Salt can slow down yeast growth, so it’s a good idea to keep them away from each other until you’re ready to mix, or you can add the salt after you start mixing.
  • Keep the dough between 70º and 80º while it is rising, and cover it so it doesn’t dry out. 

FILLING

This is a basic pepperoni and cheese filling to start with, but feel free to get creative and make a version of this that your family will like!

INGREDIENTS

  • 1/2 cup chopped pepperoni
  • 1/3 cup pizza sauce
  • 1 cup mozzarella cheese
  • salt & pepper to taste
  • Combine all ingredients. 

GARLIC BUTTER

INGREDIENTS

  • 3 Tbsp unsalted butter
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp garlic powder
  • salt & pepper to taste 
  • Melt butter and add oregano, basil, garlic powder, salt and pepper.

TIPS

  • Let the garlic butter start to cool before basting. This will allow it to stick to the puffs better. 

ASSEMBLY

  1. Place your cast iron skillet, pizza stone, or baking pan in the oven and preheat to 425º.
  2. Using a rolling pin, roll the dough to a 16 to 17-inch circle.
  3. Cut the dough into 3-inch circles. You should be able to make 24. 
  4. Place about a teaspoon of filling on each circle of dough.
  5. Pinch edges together to make a ball. The best technique involves 4 pinches (see pictures for reference).
  6. Carefully, take the skillet from the oven. Place puffs seal-side down onto the greased skillet. 
  7. Baste each puff with the garlic butter.

TIPS

  • If you don’t have a 3-inch cookie cutter, get creative—look around your cupboards for a wine glass or largemouth mason jar. 

Bake these at 425º for 25-30 minutes. When golden brown, add approximately 1/4 cup shredded mozzarella cheese and place back in the oven until melted. Once done, sprinkle with parmesan cheese and serve with ranch and marinara.

Thanks again for joining me on this yummy journey in my kitchen! Remember, if you make these, I would love to see them. Follow me on Instagram @haley.homemaker and tag me in your pizza puff creations! I would love to get connected!

Haley Hogoboom • IG:@haley.homemaker