I love pepperoni, though not always on pizza. It sounds odd, but I prefer it mixed into salads, tucked into sandwiches, or baked into these small, irresistible pepperoni and cheese puffs. They’re little bites of pepperoni combined with three cheeses and are perfect for dipping in pizza sauce. I’ve been enjoying — okay, devouring — these all week.
This week has been especially busy because it’s Vacation Bible School week. I’ve been running the craft station for a few years now and I still love the whole process — picking a theme, planning projects, and gathering supplies. I even make spreadsheets for quantities and budgets, which the directors don’t ask for, but I enjoy organizing. The kids are the best part: when they watch a project come together and say, “How do you know how to do all this?” or “I’m going to make this at home!” it makes the hours worth it. Crafts were my favorite part of VBS when I was young, so it’s a joy to share that with them.
Two downsides of VBS week are the heat and the lack of time to cook. This year my craft station is outdoors, which prevents indoor messes — and that’s a relief after last year’s minor ironing mishap — but the sun is intense. With so little time to prepare meals, I’ve relied on quick options and leftovers. To solve that, I made a double batch of these pepperoni and cheese puffs and froze most of them. They reheat quickly and keep the kids satisfied without messy prep: a serving in the microwave for about a minute and they’re ready. The kids love them because they remind them of pizza rolls; I love them because, well, cheese and bread are hard to resist.
These puffs are technically an appetizer, but served with a side salad they can easily fill in for a quick dinner. They’re crisp on the outside and tender inside, with a savory blend of cheeses and pepperoni that makes them ideal for snacking or serving at a gathering. If you like things that taste like pizza but are easier to handle, these are a great option.
Below is the streamlined recipe and practical tips so you can make a batch to freeze or enjoy right away. The steps are straightforward and the result is satisfying: cheesy, bready puffs with pepperoni in every bite.
Pepperoni Cheese Puffs
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Ingredients
- 1 1/4 cups water
- 1/3 cup butter flavored shortening
- 1 1/2 cup all-purpose flour
- 4 large eggs
- 1 cup shredded romano (, asiago, and parmesan cheese blend)
- 1 1/2 cup chopped pepperoni
- 1 tsp minced dried onion
- 1 tsp garlic salt
- 1 tsp dried parsley
Instructions
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Preheat the oven to 450 degrees.
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Spray 2 baking sheets with nonstick cooking spray.
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Combine the water and shortening in a saucepan. Bring to a boil.
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Add the flour to the boiling water, stirring vigorously until the mixture forms a ball, then remove from the heat.
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Using a wooden spoon, beat the eggs into the flour mixture one at a time, stirring well after each addition.
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After the eggs are incorporated, stir in the cheeses, chopped pepperoni, and seasonings until evenly combined.
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Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them a little apart.
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Bake at 450 degrees for 15–20 minutes, or until golden brown.
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Serve warm with pizza sauce for dipping.
Notes
To reheat: arrange 5–6 puffs on a microwave-safe plate and heat on high for about 60 seconds, or reheat in a preheated oven until warmed through for a crisper exterior.
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