Bacon pizza puffs

A few weeks ago I made pepperoni pizza puffs which ended up being a huge hit with the BF and on the blog. I was really surprised as they were just something I made on a whim. I never thought they would be so popular.

From the comments I received, I realized that the ingredients of this appetizer isn’t just appealing to BF, but to most men, and this really is a “man dish.”  So for Superbowl weekend I thought about how I could make this appetizer even more “manly.”

The solution? Bacon of course. So I took out the pepperoni and replaced it with bacon. Mini bacon and cheese pizza puffs. BF loved it. I personally prefer the pepperoni version but both work pretty well.

Bacon cheese puffs (adapted from recipe found on the family kitchen)



3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg
1 1/4 cup shredded cheese (I used cheddar and mozzarella)
4 ounces chopped bacon (precooked)


1. Grease a mini muffin pan with nonstick cooking spray.

2. In a large bowl, combine flour, baking powder, milk, egg, cheese, and cooked bacon, stirring until completely mixed.  Spoon batter into the prepared mini-muffin cups about 2/3 full.

3. Bake in an oven preheated to 400 degrees for 15-17 minutes. Serve while warm. For more of a pizza taste, you can serve with some marina sauce for dipping.

11 comments on “Bacon pizza puffs”

  1. Wow! It looks so wonderful and I must say that it is very yummy also. It is very new recipe for me but then also I like to try it because it is truly delicious. You have also given very clear recipe also so that anyone can make it easily.

  2. Can you use a pastry bag with a metal tip and inject marinara into them like you do with poufs? Or will the sauce soak through?

    • I haven’t tried that before but I think it may cause the dough to be too wet. So it may be best to just dip them in after.

  3. That is something which sounds very innovative.I’ve never tried pizza puffs,but m very keen to try one.Nice pics.

    • They are quite yummy. They don’t exactly taste like pizza, but they have the taste of the pizza toppings and are easy to make.

  4. Whenever I make these they never puff up like the ones in the picture, did I do something wrong?

    • Hmm, mine puff up. I would try adding more batter to each old. If there isn’t enough batter it might not be as puffy. Also consider cooking it a little bit longer. Otherwise if they are not fully cooked they could deflate also.

  5. How would you store them afterwards if you had leftovers?

  6. Hmmm. I can see some really interesting possibilities with a recipe like this.  Just by changing up the ingredients. Like, ferinstance, bacon, feta, and a lil bit of spinach. Or, sun-dried tomatoes, choice of cheese & bacon. Or…you see what I mean? I wonder if you could glaze the muffins with a little sauce a few minutes before they are done? (Might mess up the rising process). I suppose you could swap out the bacon for bits of sausage or chicken, but that seems kinda sacrilegious. Or, here’s an idea, bacon, apple & cheese! (or pear, peach, plum). Seems a perfect way to integrate whatever you have in the fridge into a delicious treat. Do ya think this would work out ok with regular muffin tin size? Or must I grudgingly go purchase the mini-tins? I am not only saving this recipe, but the site, with an extra save to my bookmarks bar cause this is what I will be making this week. I will let you know!

    • Yes you can definitely change up the filling ingredients. Not sure about the sauce beforehand though as I haven’t tried that. You can probably make them as regular muffins, with increased baking time

Leave a Reply

Your email address will not be published. Required fields are marked *