Chef Boyardee Pizza Puffs Food

PEPPERONI PIZZA PUFFS

Steps:

• Preheat the oven to 375.
• Grease 24-cup mini-muffin pan.
• In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
• Whisk in the milk and egg.
• Stack slices of pepperoni and cut into small pieces.
• Stir in mozzarella, Parmesan, and pepperoni.
• Let stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups.
• Bake until puffy and golden, about 20-25 minutes.
• Meanwhile, heat the pizza sauce until warmed through.
• Serve the sauce with the Pizza Puffs for dipping.

CHEF BOYARDEE PIZZA PUFFS

Steps:

• Pour crust mix and cheese packet into a bowl and stir to combine. You may add up to 1/2 cup parmesan or romano cheese, if desired.
• Stir in water as directed in step 1 on box. Set aside.
• Heat oil to 375 degrees.
• While oil is heating, roll crust mix onto large greased cookie sheet and cut into 1x2 inch rectangles with pizza cutter. Makes about 80.
• Fry dough pieces, a few at a time in oil, turning when browned.
• Drain on paper towels and serve with heated pizza sauce.

"CHEF BOYARDEE STYLE" PIZZA SAUCE

Steps:

• Combine all ingredients in a medium size saucepan, on low heat to simmer uncovered for 2 hours, stirring occasionally to prevent sticking or burning. Note: This recipe can be made X4 to make enough for canning, just use a large stock pot if making 12 pints. Simmer uncovered for 2 hours stirring occasionally.
• If doing long term storage:.
• Clean and sterilize canning jars and lids according to the manufactures instructions.
• Fill prepared jars with hot pizza sauce, up to the 1/2" mark on your canning jars, clean rims of jars to remove any residue, seal with prepared lids (finger tight) and place them in a water bath canner with recommended amount of water, usually 1 inch above jar tops, (See owner's manual for instructions).
• Bring to a rapid boil and cover, start timing and process sauce for 35 minutes for pint size jars and 45 minutes for quart size jars.
• Take jars carefully out of canner when completely processed and place the hot jars on a kitchen towel until cooled completely.
• After 24 hours, check seals to make sure all have sealed correctly (none of the lids pop back up when pressed) and then wash and dry jars, label them and store.
• Cook's Notes: This recipe can be stored for up to 5 years in a cool dry place.
• (1 pint jar of sauce will cover 1 large size pizza). . Always check seals on jars and food inside, for any contamination before consuming stored food.
• Makes 1 1/2 quarts or 3 pints = (6 cups), If you do recipe X4, it will yield 12 pints.

PIZZA PUFFS

Steps:

• Preheat oven to 425 degrees.
• Cut cheese into 10 cubes.
• Press a cube of cheese into each biscuit, pinching to seal.
• Place seam side down on an ungreased baking sheet.
• Spread the top of each biscuit with about a teaspoon of pizza sauce.
• Sprinkle with parmesan cheese and oregano.
• Bake for about 15 minutes or until golden brown.