Unleash your inner pizza artist with these 27 irresistible pizza puff variations! Perfect for quick weeknight dinners, game day snacks, or cozy comfort food cravings, these bite-sized delights are sure to become family favorites. Get ready to discover creative twists that will transform your kitchen into a pizzeria—keep reading to find your next go-to recipe!
Classic Pepperoni Pizza Puffs
Get ready to upgrade your snack game with these irresistible pepperoni pizza puffs! They combine all your favorite pizza flavors in bite-sized perfection—perfect for game day, parties, or just because. Trust me, these disappear fast!
Ingredients
– 1 cup all-purpose flour (I always sift mine for extra fluffiness)
– 1 tsp baking powder (fresh is key—check the date!)
– 1 cup whole milk (room temp works best for even mixing)
– 1 large egg (let it sit out for 30 minutes to avoid curdling)
– 1 cup shredded mozzarella cheese (I use part-skim for less grease)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned kind)
– 1/2 cup diced pepperoni (go for the mini cups—they crisp up beautifully)
– 1 tsp Italian seasoning (my homemade blend has extra oregano)
– 1/2 tsp garlic powder (because everything’s better with garlic)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
– 2 tbsp olive oil (extra virgin is my go-to for richness)
– 1/2 cup marinara sauce (warm it up for dipping—it’s a game-changer)
Instructions
1. Preheat your oven to 375°F and grease a 24-cup mini muffin tin with olive oil.
2. In a large bowl, whisk together the all-purpose flour, baking powder, Italian seasoning, garlic powder, salt, and black pepper until fully combined.
3. In a separate medium bowl, beat the whole milk and large egg with a fork until smooth and slightly frothy.
4. Pour the milk mixture into the dry ingredients and stir with a spatula until just incorporated—don’t overmix!
5. Fold in the shredded mozzarella cheese, grated Parmesan cheese, and diced pepperoni until evenly distributed.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake at 375°F for 20–22 minutes, or until the puffs are golden brown and spring back when lightly touched.
8. Let the puffs cool in the tin for 5 minutes before transferring to a wire rack.
9. Warm the marinara sauce in a small saucepan over low heat for 3–5 minutes, stirring occasionally.
10. Serve the puffs immediately with the warm marinara sauce for dipping.
Serve these warm for the ultimate experience—the crispy exterior gives way to a cheesy, pepperoni-packed center that’s pure comfort. Dip them in that warm marinara for a nostalgic pizza night vibe, or get creative and stack them on a platter with extra cheese grated on top. They’re so addictive, you’ll want to double the batch!
Cheesy Margherita Pizza Puffs
Just when you thought pizza couldn’t get better—these cheesy Margherita puffs are your new obsession. They’re crispy, gooey, and totally addictive. Perfect for snacking or impressing guests!
Ingredients
– 2 cups all-purpose flour (I always sift mine for fluffier puffs)
– 1 tbsp baking powder (fresh is key—check the date!)
– 1 tsp salt (I use fine sea salt for even distribution)
– 1 cup whole milk (room temp works best for mixing)
– 2 large eggs (let them sit out for 30 minutes—trust me, it helps)
– 1/4 cup extra virgin olive oil (my go-to for rich flavor)
– 1 cup shredded mozzarella cheese (low-moisture part-skim melts perfectly)
– 1/4 cup grated Parmesan cheese (freshly grated tastes so much better)
– 1/2 cup diced fresh basil (chiffonade it for pretty flecks)
– 1/2 cup cherry tomatoes, quartered (I remove seeds to avoid sogginess)
Instructions
1. Preheat your oven to 375°F and grease a 24-cup mini muffin tin with olive oil.
2. In a large bowl, whisk together the flour, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs with a fork until yolks and whites are fully incorporated.
4. Add the milk and olive oil to the eggs, and whisk vigorously for 30 seconds until smooth.
5. Pour the wet ingredients into the dry ingredients, and stir with a spatula until just mixed—don’t overmix!
6. Fold in the mozzarella cheese, Parmesan cheese, basil, and tomatoes gently with the spatula.
7. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until the puffs are golden brown and spring back when touched lightly.
9. Remove from the oven and let cool in the tin for 5 minutes to set.
10. Transfer the puffs to a wire rack to cool completely, about 10 minutes.
Delightfully crispy on the outside with a soft, cheesy center, these puffs burst with fresh basil and tomato flavors. Serve them warm with a side of marinara for dipping, or pack them for a picnic—they’re irresistible any way you enjoy them!
Spicy Jalapeño and Sausage Pizza Puffs
Feeling snacky? Forget boring pizza rolls—these spicy jalapeño and sausage puffs deliver crispy, cheesy perfection in every bite. They’re dangerously addictive and ready in under 30 minutes.
Ingredients
– 1 cup all-purpose flour (I always sift mine for fluffier puffs)
– 1 tsp baking powder (fresh is key—check the date!)
– ½ tsp salt
– 1 large egg, at room temperature for better mixing
– ½ cup whole milk (trust me, the richness is worth it)
– 1 cup shredded mozzarella cheese (pre-shredded works, but block cheese melts smoother)
– ½ cup cooked crumbled Italian sausage, cooled (I use mild, but spicy kicks it up)
– 2 tbsp finely diced jalapeño, seeds removed for less heat (or keep ’em if you’re brave)
– 2 tbsp grated Parmesan cheese (the real stuff, not the canned kind)
– 1 tbsp extra virgin olive oil for brushing (my go-to for golden tops)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Crack the room temperature egg into a separate bowl and lightly beat it with a fork.
4. Pour the whole milk into the beaten egg and whisk until smooth.
5. Gradually add the wet mixture to the dry ingredients, stirring until just combined—don’t overmix to avoid tough puffs.
6. Fold in the shredded mozzarella cheese, cooked crumbled Italian sausage, diced jalapeño, and grated Parmesan cheese until evenly distributed.
7. Scoop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them 1 inch apart.
8. Lightly brush the tops of each puff with extra virgin olive oil using a pastry brush.
9. Bake in the preheated oven for 15–18 minutes, or until the puffs are golden brown and puffed up.
10. Remove from the oven and let cool on the baking sheet for 2 minutes before serving.
Just out of the oven, these puffs boast a crispy exterior with a soft, cheesy center packed with spicy jalapeño and savory sausage. Serve them with a side of marinara for dipping or crumble them over a salad for a crunchy twist.
Veggie-Loaded Garden Pizza Puffs
Let’s make pizza night epic with these veggie-packed puffs! Loaded with garden freshness and cheesy goodness, they’re the ultimate crowd-pleaser.
Ingredients
– 2 cups all-purpose flour (I always sift mine for extra fluffiness)
– 1 tbsp baking powder (fresh is key—check that expiration date!)
– 1 tsp salt (I use fine sea salt for even distribution)
– 1 cup whole milk (room temp blends smoother)
– 2 large eggs (let them sit out for 30 minutes—trust me)
– 1/4 cup extra virgin olive oil (my go-to for rich flavor)
– 1 cup shredded mozzarella cheese (pre-shredded works, but block cheese melts better)
– 1/2 cup diced bell peppers (any color—I love rainbow mixes)
– 1/4 cup finely chopped spinach (pack it tight for maximum green power)
– 1/4 cup diced red onion (soak in cold water for 5 minutes to mellow the bite)
– 1 tsp dried oregano (crush it between your fingers to wake up the aroma)
– 1/2 tsp garlic powder (no fresh garlic here—it prevents sogginess)
– Cooking spray (for the muffin tin—non-stick is a lifesaver)
Instructions
1. Preheat your oven to 375°F—no guessing, use an oven thermometer for accuracy.
2. Lightly spray a 12-cup muffin tin with cooking spray to prevent sticking.
3. Whisk together flour, baking powder, salt, oregano, and garlic powder in a large bowl.
4. In a separate bowl, beat eggs until frothy—about 30 seconds with a whisk.
5. Add milk and olive oil to the eggs, and mix until fully combined.
6. Pour the wet ingredients into the dry ingredients, and stir until just moistened—lumps are okay!
7. Fold in mozzarella, bell peppers, spinach, and red onion gently to avoid overmixing.
8. Scoop the batter evenly into the muffin cups, filling each about 3/4 full.
9. Bake for 18–20 minutes, until the tops are golden brown and a toothpick comes out clean.
10. Let cool in the tin for 5 minutes—this helps them set without deflating.
11. Transfer to a wire rack to cool slightly before serving.
Yield 12 golden puffs with a crispy exterior and soft, cheesy interior. The veggies stay crisp-tender, and the oregano gives a savory kick. Serve them warm with marinara for dipping, or pack them cold for a picnic—they’re just as good!
Buffalo Chicken Pizza Puffs
Viral-worthy and totally snackable, these Buffalo Chicken Pizza Puffs pack serious flavor into every bite. Get ready to impress with minimal effort—your game day spread just leveled up.
Ingredients
– 2 cups all-purpose flour (I always sift mine for fluffier puffs)
– 1 tbsp baking powder (check the date—fresh is key!)
– 1 tsp salt
– 1 cup whole milk (room temp blends smoother)
– 2 large eggs (let them sit out for 30 minutes first)
– ½ cup Frank’s RedHot Buffalo Sauce (non-negotiable for that authentic kick)
– 1 cup shredded cooked chicken (rotisserie chicken saves time)
– 1 cup shredded mozzarella cheese (low-moisture works best)
– ¼ cup melted unsalted butter (I use Kerrygold for richness)
– 2 tbsp chopped fresh parsley (for a bright finish)
– Ranch or blue cheese dressing for dipping (go extra with homemade ranch)
Instructions
1. Preheat your oven to 375°F and grease a 24-cup mini muffin tin thoroughly.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Tip: Use a fine-mesh sieve to sift the flour—it prevents lumps and makes the batter lighter.
4. In a separate medium bowl, beat the whole milk and eggs with a hand mixer until frothy, about 1 minute.
5. Pour the wet ingredients into the dry ingredients and stir gently until just mixed; avoid overmixing.
6. Fold in the Frank’s RedHot Buffalo Sauce, shredded cooked chicken, and shredded mozzarella cheese until evenly distributed.
7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Tip: A small cookie scoop ensures even portions and less mess.
9. Bake at 375°F for 18–20 minutes, or until the puffs are golden brown and spring back when touched.
10. While baking, brush the melted unsalted butter over the warm puffs right out of the oven.
11. Tip: The butter soak adds moisture and helps the seasoning stick—don’t skip it!
12. Sprinkle with chopped fresh parsley and serve immediately with ranch or blue cheese dressing for dipping.
Absolutely addictive with a crispy exterior and tender, cheesy center, these puffs deliver that classic buffalo heat. Try stacking them on a platter with extra drizzle of sauce or crumbled blue cheese for a crowd-pleasing appetizer.
BBQ Pulled Pork Pizza Puffs
Let’s get real—these BBQ pulled pork pizza puffs are the ultimate game day hack. Layer smoky, saucy pork with melty cheese and flaky dough for bite-sized perfection.
Ingredients
– 1 lb pre-cooked pulled pork (I grab mine from the slow cooker—leftovers work magic here)
– 1 cup BBQ sauce (stick with your favorite brand; sweet and tangy balances the pork)
– 2 cups shredded mozzarella cheese (freshly shredded melts smoother, trust me)
– 1 tube refrigerated pizza dough (the kind in a can—it puffs up just right)
– 2 tbsp olive oil (extra virgin is my go-to for that golden crisp)
– 1 tsp garlic powder (adds a subtle kick without overpowering)
– ½ tsp smoked paprika (for that extra smoky vibe)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the pizza dough on a lightly floured surface and cut it into 12 equal squares.
3. In a bowl, mix the pulled pork with BBQ sauce until fully coated.
4. Place a spoonful of the saucy pork mixture onto the center of each dough square.
5. Sprinkle shredded mozzarella cheese evenly over the pork on each square.
6. Fold the corners of each dough square up and over the filling, pinching the edges to seal.
7. Arrange the sealed puffs on the prepared baking sheet, seam-side down.
8. Brush the tops of each puff lightly with olive oil.
9. Sprinkle garlic powder and smoked paprika over the oiled tops for flavor.
10. Bake in the preheated oven for 18-20 minutes, until the dough is golden brown and puffed.
11. Remove from the oven and let cool for 5 minutes before serving.
You’ll love the crispy exterior giving way to that gooey, savory center. Serve these warm with extra BBQ sauce for dipping, or pile them high on a platter for a crowd-pleasing appetizer that disappears fast.
Mushroom and Garlic Pizza Puffs
Craving pizza but short on time? These Mushroom and Garlic Pizza Puffs deliver all the flavor in half the effort. They’re crispy, cheesy, and perfect for game day or a quick snack.
Ingredients
– 1 can refrigerated pizza dough (I always grab Pillsbury for that perfect fluff)
– 8 oz cremini mushrooms, sliced thin (baby bellas work great too)
– 3 cloves garlic, minced (fresh is best—no jarred stuff!)
– 1 cup shredded mozzarella cheese (part-skim for less grease)
– 2 tbsp extra virgin olive oil (my go-to for richness)
– 1 tsp dried oregano
– ½ tsp red pepper flakes (adjust if you like less heat)
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the pizza dough on a floured surface into a 12×9-inch rectangle.
3. Heat olive oil in a skillet over medium heat and sauté mushrooms for 5-7 minutes until golden brown.
4. Add minced garlic and cook for 1 minute until fragrant—don’t let it burn!
5. Sprinkle the mushroom-garlic mixture evenly over the dough, leaving a ½-inch border.
6. Top with shredded mozzarella, oregano, red pepper flakes, salt, and black pepper.
7. Roll the dough tightly from the long side, like a jelly roll, and pinch the seam to seal.
8. Slice the roll into 1-inch pieces and place them cut-side up on the baking sheet.
9. Bake for 18-20 minutes until the puffs are golden brown and puffed up.
10. Let cool for 5 minutes before serving—they’re hot!
The puffs come out crispy on the outside with a gooey, savory center. Serve them with marinara for dipping or as a fun appetizer at your next gathering.
Four Cheese Pizza Puffs
Zesty and irresistible, these Four Cheese Pizza Puffs deliver cheesy bliss in every bite. Perfect for game day or a quick snack fix—they disappear fast!
Ingredients
– 1 cup all-purpose flour (I always sift mine for fluffiness)
– 1 tsp baking powder (fresh is key—check the date!)
– 1 cup whole milk (room temp blends smoother)
– 1 large egg (I prefer room temp for even mixing)
– 1 cup shredded mozzarella cheese (low-moisture works best)
– 1/2 cup shredded cheddar cheese (sharp for bold flavor)
– 1/4 cup grated Parmesan cheese (the real deal, not canned)
– 1/4 cup ricotta cheese (whole milk ricotta is creamier)
– 1 tsp Italian seasoning (my homemade blend kicks it up)
– 1/2 tsp garlic powder (for that pizza parlor vibe)
– 1/2 tsp salt
– 2 tbsp olive oil (extra virgin is my go-to for richness)
– 1/2 cup pizza sauce for dipping (warm it up—trust me)
Instructions
1. Preheat your oven to 375°F and grease a mini muffin tin with olive oil.
2. In a large bowl, whisk together the flour, baking powder, salt, Italian seasoning, and garlic powder until combined.
3. Tip: Sift dry ingredients to avoid lumps for a smoother batter.
4. In another bowl, beat the egg lightly, then add the milk and olive oil, whisking until uniform.
5. Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix.
6. Fold in the mozzarella, cheddar, Parmesan, and ricotta cheeses gently.
7. Tip: Use a spatula to keep the batter airy and light.
8. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
9. Bake for 18-20 minutes, or until the puffs are golden brown and spring back when touched.
10. Tip: Rotate the tin halfway through baking for even browning.
11. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
12. Serve warm with the pizza sauce for dipping.
Soft and pillowy on the inside with a crisp exterior, these puffs burst with gooey, cheesy goodness. Serve them alongside a fresh salad for a fun twist on pizza night, or pack them for a picnic—they’re always a hit!
Mediterranean Veggie Pizza Puffs
Amp up your snack game with these flaky, veggie-packed pizza puffs. They’re seriously addictive and perfect for sharing—or not!
Ingredients
– 1 cup all-purpose flour (I always sift mine for extra fluff)
– 1 tsp baking powder (fresh is key—check the date!)
– ½ tsp salt (I use fine sea salt for even distribution)
– ½ cup whole milk (room temp works best for blending)
– 1 large egg (let it sit out for 30 minutes first)
– 2 tbsp extra virgin olive oil (my go-to for rich flavor)
– ½ cup shredded mozzarella cheese (pre-shredded saves time)
– ¼ cup diced bell peppers (any color, but red adds sweetness)
– 2 tbsp sliced black olives (drain them well to avoid sogginess)
– 1 tbsp chopped fresh basil (trust me, fresh beats dried)
– ½ tsp dried oregano (crush it between your fingers to wake it up)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. In a separate bowl, beat the milk, egg, and olive oil with a fork until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently—don’t overmix; lumps are okay.
5. Fold in the mozzarella, bell peppers, black olives, basil, and oregano until evenly distributed.
6. Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 15–18 minutes, or until the puffs are golden brown and spring back when lightly touched.
8. Let cool on the baking sheet for 5 minutes before serving—they firm up as they cool.
Effortlessly crispy on the outside and soft inside, these puffs burst with Mediterranean flavors. Serve them warm with a side of marinara for dipping, or crumble them over a salad for a crunchy twist.
Hawaiian Ham and Pineapple Pizza Puffs
Let’s transform pizza night with these tropical-inspired puffs! Loaded with sweet pineapple and savory ham, they’re the perfect handheld party snack.
Ingredients
– 1 package (8 oz) refrigerated crescent roll dough – I always keep this stocked for last-minute apps
– ½ cup diced ham – go for thick-cut for better texture
– ⅓ cup crushed pineapple, well drained – press it hard in a sieve to avoid sogginess
– ¾ cup shredded mozzarella cheese – whole milk melts creamier
– 2 tbsp grated Parmesan cheese – the real stuff, not canned
– 1 tsp Italian seasoning – my homemade blend beats store-bought
– ¼ cup pizza sauce for dipping – warm it up for maximum flavor
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforations.
3. Place 1 tablespoon of diced ham at the wide end of each triangle.
4. Top the ham with 1 teaspoon of crushed pineapple per triangle.
5. Sprinkle 1 tablespoon of mozzarella cheese over the pineapple on each triangle.
6. Roll each triangle from the wide end to the point, sealing the edges tightly.
7. Arrange the rolled puffs seam-side down on the prepared baking sheet, 2 inches apart.
8. Brush the tops lightly with water using a pastry brush – this helps the seasoning stick.
9. Combine Parmesan cheese and Italian seasoning in a small bowl.
10. Sprinkle the cheese mixture evenly over all 8 puffs.
11. Bake at 375°F for 12-15 minutes until golden brown and puffed.
12. Remove from oven and let cool on the baking sheet for 5 minutes before serving.
13. Warm the pizza sauce in a small saucepan over low heat for 3-4 minutes while puffs cool.
14. Serve puffs immediately with warm pizza sauce for dipping.
Keep these golden puffs crispy on the outside while staying cheesy inside. The sweet pineapple caramelizes slightly against the salty ham, creating that classic Hawaiian flavor profile in every bite. Try serving them with a spicy mayo dip for an extra kick!
Taco-Style Beef Pizza Puffs
Zesty meets cheesy in these Taco-Style Beef Pizza Puffs! Grab your favorite ground beef and get ready for a flavor explosion that’ll have everyone begging for the recipe.
Ingredients
– 1 lb ground beef (I always go for 80/20—it’s juicier!)
– 1 packet taco seasoning (my secret weapon for instant flavor)
– 1 cup shredded cheddar cheese (extra sharp for that bold kick)
– 1/2 cup diced onions (I like ’em finely chopped for even distribution)
– 1/4 cup sliced black olives (optional, but they add a nice briny pop)
– 1 tube refrigerated pizza dough (trust me, it saves so much time)
– 1/4 cup salsa (use your favorite—mild or spicy, it’s up to you!)
– 2 tbsp olive oil (extra virgin is my go-to for brushing)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes.
3. Drain any excess grease from the beef—this keeps things from getting too greasy.
4. Stir in the taco seasoning and 1/4 cup water, simmering for 2 minutes until thickened.
5. Remove the skillet from heat and let the beef mixture cool slightly.
6. Unroll the pizza dough on a floured surface and cut it into 12 equal squares.
7. Spoon about 1 tablespoon of the beef mixture onto the center of each dough square.
8. Top each with shredded cheddar cheese, diced onions, and black olives if using.
9. Fold the corners of the dough over the filling, pinching to seal—this prevents leaks!
10. Place the puffs seam-side down on the prepared baking sheet.
11. Brush the tops lightly with olive oil for a golden, crispy finish.
12. Bake for 12-15 minutes, or until the dough is puffed and golden brown.
13. Remove from the oven and let cool for 2 minutes before serving.
14. Drizzle with salsa just before eating for an extra zing.
Outrageously crispy on the outside and bursting with savory beef and melty cheese inside, these puffs are a total crowd-pleaser. Serve them with a side of guacamole or sour cream for dipping—perfect for game day or a fun family dinner!
Pesto and Sun-Dried Tomato Pizza Puffs
Ready to level up your snack game? These pesto and sun-dried tomato pizza puffs deliver maximum flavor with minimal effort. They’re the perfect party hit or weeknight treat.
Ingredients
– 1 package (8 oz) refrigerated crescent roll dough—I always keep this stocked for quick recipes
– 1/2 cup basil pesto, homemade or store-bought (I prefer the extra garlicky kind)
– 1/4 cup chopped sun-dried tomatoes in oil, drained—they add that sweet, tangy punch
– 1 cup shredded mozzarella cheese, because more cheese is always better
– 1 large egg, at room temperature for easier mixing
– 1 tbsp grated Parmesan cheese for that crispy, golden finish
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles.
3. Spread 1 tablespoon of pesto evenly over each dough triangle.
4. Sprinkle 2 tablespoons of mozzarella cheese over the pesto on each triangle.
5. Top with 1½ teaspoons of chopped sun-dried tomatoes per triangle.
6. Roll each triangle from the wide end to the point, forming a crescent shape.
7. Place the rolled puffs seam-side down on the prepared baking sheet, spacing them 2 inches apart.
8. In a small bowl, beat the egg with a fork until smooth.
9. Brush the top of each puff lightly with the beaten egg—this gives them that gorgeous golden color.
10. Sprinkle the grated Parmesan cheese evenly over the puffs.
11. Bake for 12-15 minutes, or until the puffs are puffed and deep golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Vibrant and bursting with herby pesto and sweet tomatoes, these puffs offer a satisfying crisp exterior with a gooey, cheesy center. Serve them warm with a side of marinara for dipping, or pack them cold for a picnic—they’re just as delicious either way.
Spinach and Feta Pizza Puffs
Unleash your inner pizza genius with these flaky, cheesy puffs. They’re the ultimate snack hack—no dough rolling, all flavor. Perfect for game day or a lazy dinner win.
Ingredients
– 1 cup all-purpose flour (I always sift mine for extra fluffiness)
– 1 tsp baking powder (fresh is key—check that expiration date!)
– 1/2 tsp salt
– 1 cup whole milk (room temp blends smoother, trust me)
– 1 large egg (yep, room temp here too for even mixing)
– 1/4 cup olive oil (extra virgin is my go-to for that fruity kick)
– 1 cup shredded mozzarella cheese (pre-shredded works, but block cheese melts better)
– 1/2 cup crumbled feta cheese (salty and tangy—don’t skimp)
– 1 cup chopped fresh spinach (pack it lightly; wilted is fine)
– 1/2 tsp garlic powder (because everything needs garlic)
Instructions
1. Preheat your oven to 375°F and grease a 12-cup muffin tin thoroughly to prevent sticking.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until fully combined.
3. Tip: Use a fine-mesh sieve to sift the flour for a lighter texture in the final puffs.
4. In a separate medium bowl, beat the whole milk, egg, and olive oil with a whisk until smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just mixed; avoid overmixing to keep them tender.
6. Fold in the shredded mozzarella cheese, crumbled feta cheese, and chopped fresh spinach until evenly distributed.
7. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
8. Tip: For uniform puffs, use a cookie scoop or measuring spoon to portion the batter.
9. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and a toothpick inserted comes out clean.
10. Tip: Rotate the tin halfway through baking for even browning if your oven has hot spots.
11. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
12. Serve warm for the best experience.
A crispy exterior gives way to a soft, cheesy center packed with savory spinach and feta. Dunk them in marinara sauce for a pizza-night vibe, or enjoy as a grab-and-go snack—they’re irresistibly fluffy and full of flavor.
Conclusion
Variety truly is the spice of life, and these 27 pizza puff variations prove it! We hope you’re inspired to try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
