Pesto Pizza Puffs

This recipe is a great appetizer or side.  It is based on Rachel Ray's recipe for mini pepperoni pizzas (but mine leaves out the pepperoni and basil and adds pesto, feta and some seasonings instead).

Pesto Pizza Puffs 

Ingredients

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup milk
• 1 egg, lightly beaten
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 4 ounces crumbled feta cheese (use can also use little mozzarella cubes if you don't have feta on hand)
• 1/2 cup Pre-made pesto (store bought or make your own)
• 1/2 cup pizza sauce (your own or buy pre-made)

Directions:

1. Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Add the seasonings and let stand for 10 minutes.
2. Stir the batter and fill the mini-muffin cups half full.
   
3. Place a teaspoon of pesto and a couple crumbles of feta in the batter and give it a light stir.
4. Place another scoop of batter over the pesto and cheese until its covered.
5. Bake until puffed and golden, 20 to 25 minutes.
6. Meanwhile, warm the pizza sauce until hot.
7. Serve the puffs with the pizza sauce for dipping.

You can also freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.