MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Appetizer Puffs
Categories: Breads, Appetisers, Vegetables, Sauces
Yield: 24 Servings

MMMMM---------------------------SAUCE--------------------------------
2 Red sweet peppers
Ground red (cayenne) pepper
2 Anchovy filets
+=OR=+
1 ts Anchovy paste
1 tb Butter

MMMMM---------------------------PUFFS--------------------------------
3/4 c Water
6 tb Butter; cut up
1/2 ts Dried oregano; crushed
1/4 ts Onion salt
1/4 ts Dry mustard
3/4 c All-purpose flour
3 lg Eggs
1/4 c Fine chopped pepperoni
1/3 c Thin sliced pitted ripe
- olives

FOR SAUCE: Quarter red sweet peppers. Remove stems, seeds,
and membranes. Place peppers, cut side down, on a
foil-lined baking sheet. Bake in a preheated 425oF/220oC
oven for 20-25 minutes, or till skin is darkened and
blistered. Remove from baking sheet and place in a clean
brown paper bag. Close bag tightly; cool 30 minutes.
Remove skin from peppers; discard skin.

In a food processor bowl or blender container combine
roasted peppers, ground red pepper, and anchovy fillets or
anchovy paste. Cover and process or blend till smooth.
Pour into a small saucepan; add margarine or butter. Heat
and stir till butter melts. Bring to boiling. Reduce heat
and simmer, uncovered, for 5 minutes. Keep warm.

FOR PUFFS: In a medium saucepan combine water, butter,
oregano, onion salt, and dry mustard. Bring to boiling.
Add flour all at once, stirring vigorously. Cook and stir
till mixture forms a ball that doesn't separate. Remove
from heat and cool 10 minutes. Add eggs, one at a time, to
butter mixture, beating with a wooden spoon after each
addition about 1 minute, or till smooth. Stir in
pepperoni.

Drop dough by well-rounded teaspoonfuls into 24 balls, 2"
apart, onto a lightly greased large baking sheet. Bake in
a preheated 400oF/205oC oven about 25 minutes, or till
golden and firm. Cool slightly on a rack.

Split in half. Spoon a little red pepper sauce and a few
olive slices in bottom half of each puff; replace tops.

Serve warm.

PER SERVING: Calories 68, Fat. Total 5g, Protein 2g,
Carbohydrates Total 4g, Sodium 93mg, % Cal. from Fat 66%,
Cholesterol 37mg

From: http://www.diabeticconnect.com

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