Ingredients
6
6 servings
- •3 large eggs
- •2 large egg whites
- •1 cup whole milk, plus 1 tablespoon
- •2 tablespoons tomato paste
- •2 teaspoons dried oregano
- •2 teaspoons garlic powder
- •2 teaspoons kosher salt
- •2 ½ tablespoons unsalted butter, melted, divided
- •1 ¼ cups all purpose flour
- •¼ cup parmesan cheese, finely grated, plus 1½ tablespoons
- •½ cup pepperoni, chopped, divided
- •1 tablespoon fresh basil, thinly sliced, for garnish
- •1 cup marinara sauce, warm
- •1 6 cup popover pan
Instructions
- Preheat the oven to 425°F (220°C).
- In a blender, combine the eggs, egg whites, milk, and tomato paste. Blend until smooth. Add the oregano, garlic powder, salt, 2 tablespoons of melted butter, and flour and blend on high speed for 2-3 minutes, until completely smooth. Transfer the batter to a liquid measuring cup with a pour spout and let rest at room temperature for 20 minutes.
- Meanwhile, place the popover pan in the oven to preheat.
- After resting, fold ¼ cup (30 g) Parmesan and ¼ cup (35 g) chopped pepperoni into the popover batter.
- Remove the popover pan from the oven and brush ¼ teaspoon melted butter in each cup, then fill ¾ of the way full with batter. Sprinkle with the remaining pepperoni and remaining 1½ tablespoons Parmesan cheese.
- Bake the popovers for 25-30 minutes, or until they appear puffed and dry (do not open the oven door to check).
- Garnish the popovers with basil and serve immediately with warm marinara sauce alongside.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 336
- Carbohydrate: 26g
- Fat: 18g
- Fiber: 18g
- Protein: 15g
- Sugar: 4g
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