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Pepperoni Pizza Puffs

I was skeptical of this recipe, but I like Rachael Ray and this sounded like something the kids would love! And they did. They weren’t the only ones. Daddy has been bugging me to make more and add different ingredients. I think this is one to experiment with. Thanks Ms. Ray. You’re awesome!

Note: I did modify the recipe a bit. Mostly because I cook with what’s on hand. I did not have fresh basil, so I used dried and I did not side with bell pepper. Instead, I paired with Chicken Salad. Also, I had some Parmesan on hand, so I topped the puffs with that and it was a great addition! I also made them in regular muffin tins, but they cooked up fine. You just don’t get as many. I got 12, but they were bigger. True muffin size.

Pepperoni Pizza Puffs:

3/4 cup flour – $.25
3/4 teaspoon baking powder – pantry
3/4 cup whole milk – $.50
1 egg, lightly beaten – $.33
1 cup mozzarella cheese, shredded – $1.00
1/2 cup pepperoni, cut into small cubes (I used sliced and chopped up) – $1.00
1/2 cup Parmesan cheese – $.75
1/2 cup store-bought marinara sauce – $.50
2 tablespoons finely chopped fresh basil – I didn’t have any, so I used a little dried

COST: $4.33

In a large bowl, whisk together the flour and baking powder. Mix in the milk and egg. Stir in mozzarella and pepperoni. Turn oven to 375 degrees and let batter sit while oven heats to temp.

When oven is ready, stir batter and pour into greased muffin cups. Bake 15 minutes, then top each with marinara sauce and Parmesan cheese and return to oven for 5 to 10 mins more.

Pepperoni Pizza Puffs and Chicken Tender SaladChicken Tender Salad:

3/4 to 1 lb Chicken Tenders – $2.01
1/2 head Romain Lettuce, prepped for salad – $.50
1 cucumber, sliced – $.50
1 large Tomato, diced – $.35
1/2 cup Italian Dressing – $.45
1 Tbsp Soy Sauce – Fridge
1/2 tsp Pepper – pantry
1/2 tsp Garlic – pantry
1 Tbsp Mayo or Salad Dressing  – pantry

COST: $3.81

Mix together dressing, soy, pepper, garlic and mayo and let tenders marinate for at least an hour.

Heat a pan, preferably a wok if you have one, to medium high heat and with a little canola oil fry chicken till cooked and nicely browned.

Cooked tenders can be served warm or cold over simple salad. This was perfect with the Puffs. Very tasty, very easy and very kid friendly. I can see this becoming a “go to” meal for Saturday nights or for the days when the neighborhood kids are over swimming and everyone starts screaming, “I’m starving!”


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