Рецепт Meatless Monday! Whole Wheat Pizza Puffs

by Shannon Millisor

I love bread sticks and these remind me

of those. These are little puffs that taste like pizza crust and are filled

with cheese and vegetables. As you can see, the sauce is served on the side.

The great thing about these is you can probably slide in a lot of vegetables if

you want too. I managed to slide in broccoli and carrots. The carrots

look sort of like cheese :). You could always try grated squash or zucchini and

mushrooms! This would be lovely with a big salad on the side.

I've been super busy this week. It's my

last week of the current classes for school and so there's a lot to do. My new

classes start next week so there's no break. I've been trying to post and

baking things to post but haven't been able to get to it. I also managed to

spill acetone near my camera which leaked into my camera. Apparently acetone

melts plastic and now the screen on my camera doesn't work anymore :(, not

clearly anyway. I still have the little window to look through though, like an

old school camera :). It just makes picture taking a little more challenging.

At least it still works though, on the positive side, otherwise you all would

be seeing some cell phone pictures.

So, on the puffs:

Whole Wheat Pizza Puffs

Makes about 25-30

Ingredients:

• - 1 cup broccoli, cut into large pieces
• - ¾ cup whole wheat flour
• - ¾ teaspoon baking powder
• - ½ teaspoon italian seasoning
• - ¾ up lowfat milk
• - 1 lightly beaten egg
• - ¼ cup finely grated carrots
• - ¾ cup shredded mozzarella
• - 2 tablespoons parmesan cheese
• - ½ cup marinara sauce (or pizza sauce)

Directions:

1. Preheat the oven to 375 degrees and grease a

24-cup mini-muffin pan.

2. Bring water to a boil in a large pot. Add the

broccoli and cook for 1 minute, remove from pan and drain. Rinse under cold

water for a few seconds. Chop the broccoli small, set aside.

3. In a large bowl, whisk together the flour, baking

powder and italian seasoning; whisk in the milk and egg.

4. Stir in the carrots, mozzarella, parmesan, and

broccoli and let stand for 10 minutes.

5. Stir the batter and divide among the mini-muffin

cups. Bake until puffed and golden, 20 to 25 minutes.

6. Meanwhile, microwave the marinara sauce until

warmed through, then serve with the pizza puffs.

Recipe adapted from Cooking with My Kid

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