Whole Wheat Pizza Puffs

 
Pizza puffs are genius! No surprise (since I got the recipe from cookingwithmykid.com) it is a great recipe for making with the kids. They vastly prefer the mini pepperoni version I make that doesn't use broccoli or olives but I generally make both. I have never once made a single batch of this recipe. They freeze amazingly well and are delicious. I prefer to eat them with ranch dressing but go great with whatever dipping sauce sounds good to you.

Ingredients

• 3/4 cup whole wheat flour
• 3/4 teaspoon baking powder
• 3/4 cup lowfat or nonfat milk
• 1 egg, lightly beaten
• 3/4 cup shredded mozzarella cheese
• 1 cup broccoli
• 1/2 cup black olives (pitted)
• 1/2 cup marinara sauce

Directions

1. Preheat oven to 375 degrees and grease a 24-cup mini-muffin pan.
2. Blanche the broccoli and chop small, set aside. (I generally cook the broccoli and then stick both them and the olives in a blender and hit pulse a few times... I like having fewer big chunks of anything).
3. Chop olives and set aside.
4. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
5. Stir in the mozzarella, broccoli and olives and let stand for 10 mins.
6. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes.
7. Meanwhile, microwave the marinara sauce until warmed through, then serve with the pizza puffs.

Recipe and photo courtesy of cookingwithmykid.com