I rarely surprise myself.
But here’s the thing…when I do, I REALLY do. For example, these Pizza Popovers. They shocked the snot out of me. What started as an experiment using what I could find in the fridge turned out to be something I will be making time after time. They were ridiculous, in the most savory, cheesy, starchy goodness kind of way.
Like pizza, but more decadent. Like bread, but fluffier. And cheesier.
Oh heck, I don’t know. Just freaking good.
Okay, great.
Now, what would they be perfect with?
Pasta. And here’s the reason. People like bread with their pasta. I don’t know why, as it’s just adding one starch to another, but hey, I don’t make the rules. And starchy things taste good, so I am not about to buck the system. But that’s not the reason these are perfect with pasta.
The real reason is because it allows you to be uber lazy. No need to make bread all day. Plus, you’ll already have the tomato sauce you need to make them, as it will be simmering away on the stove. I am lazy, therefore, I want easy. Trust me, this is the best time to make these particular popovers.
Oh, and did I mention they are delicious?
Okay, they are delicious.
Surprise!
Ingredients
- 3 tablespoons butter
- 4 large eggs
- 1 cup milk
- 1/4 cup tomato sauce
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pizza seasoning
- 1 cup mozzarella, shredded
Instructions
- Preheat oven to 375. Prepare a large, evenly prepare a 6 cup Popover Pan with the butter, or, a 12 cup Mini-Popover Pan. Place the pan in the oven for 3 minutes to melt the butter. Remove pan when melted. Spray each vessel with cooking spray to prevent any sticking.
- In a large bowl, beat the eggs with the milk and tomato sauce. Add in the flour and seasonings, stir to combine. Fold in the basil and tomatoes. Pour batter evenly into the popover pans. (I poured mine almost to the top of each vessel.)
- Bake at 375 for 10 minutes, then reduce heat to 350. After 18 minutes at 350, remove from oven and quickly stuff mozzarella into each popover. Return to oven for 5 minutes, or until all are puffed and golden brown.
- Remove from oven, serve and enjoy!
{ 3 comments… read them below or add one }
Basil and tomatoes? How much? The recipe doesn’t say, and I may need these tonight!
PLEEEEASE tell us how much basil (fresh?) and tomatoes to put in the Pizza Popovers! They look delicious, and my son’s asking me to make them. (Then he said, about your Popover Project “Why don’t you just make them all and we’ll see which ones are best.”)
By the way, it IS hard to find popover recipes, especially ones that use a popover pan instead of a muffin pan.
Really, it’s kind of up to you. Basil can be overpowering, so, just use as much as you like. Same with the tomatoes – depending on the size tin you are using, I’d use a few pieces of chopped tomato…similar to the photo. And your son is right. Make them all! I’ve got another great one coming up – so different! Spaghetti Popovers!