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Categories:
mustard ham Mozzarella cheese peppers black olives scallions parsley basil leaf oregano leaf garlic powder white pepper pizza dough spinach onion eggs Parmesan cheese Cheddar cheese salad dressing butter garlic powder corn muffin
Viewed: 35 - Published at: 5 years agoIngredients
- 1 c. Grey Poupon Dijon mustard
- 6 oz. smoked ham (1/4-inch dice)
- 3/4 lb. Mozzarella cheese, shredded
- 1/4 lb. roasted peppers, chopped
- 1/3 c. black olives, sliced
- 1/3 c. scallions, finely chopped
- 1 Tbsp. parsley, chopped
- 1/2 Tbsp. basil leaf (dry)
- 3/4 tsp. oregano leaf (dry)
- 3/4 tsp. garlic powder
- 3/4 tsp. white pepper
- 30 oz. pizza dough
- 1 (10 oz.) pkg. frozen chopped spinach
- 1/2 c. chopped onion
- 2 slightly beaten eggs
- 1/2 c. grated Parmesan cheese
- 1/2 c. shredded Cheddar cheese
- 1/2 c. Blue cheese salad dressing
- 1/4 c. butter or margarine, melted
- 1/8 tsp. garlic powder
- 1 (8 1/2 oz.) pkg. corn muffin mix
Method
- In saucepan, combine spinach and onion; cook according to spinach package directions.
- Drain well, pressing out excess liquid.
- Combine eggs, cheeses, salad dressing, butter or margarine and garlic powder.
- Add spinach mixture and muffin mix; mix well.
- Cover and chill.
- Shape dough into 1-inch balls. Cover and chill until serving time.
- (Or place in a freezer container; seal, label and freeze.) To serve, place chilled or frozen puffs on a baking sheet.
- Bake in a 350° oven until light brown.
- Bake chilled puffs for 10 to 12 minutes; bake frozen puffs for 12 to 15 minutes.
- Serve warm.
- Makes about 60.
