Italian Pepperoni-Cheese Puffs Makes: About 40 puffs
1¼ cup water
⅓ cup shortening
1½ cup all-purpose flour
¾ cup (3 oz.) finely chopped pepperoni
¾ cup (3 oz.) shredded Pecorino Romano or Parmesan cheese
2 Tbsp. snipped fresh flat-leaf parsley
Dash of garlic powder
Dash of ground black pepper
- Preheat oven to 450˚. Lightly grease 2 large baking sheets; set aside. In a large saucepan, combine water and shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes.
- Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni cheese, parsley, garlic powder and black pepper.
- Drop rounded teaspoons of dough 2” apart onto prepared baking sheets. Position the 2 sheets on separate oven racks. Bake for 15-17 minutes or until firm and golden brown, switching oven racks halfway through baking time. Transfer to a wire rack. Repeat, as needed for remaining dough. Serve warm. If desired, serve with marinara or pizza sauce.