Ingredients
- ◾2 3/4 cups all purpose (AP) flour
- ◾1 envelope "quick rise" yeast
- ◾2 Tbsp granulated sugar
- ◾1 tsp table salt
- ◾1 1/2 tsp dried oregano
- ◾1/2 tsp dried basil
- ◾1 1/4 cups very warm water
- ◾120 - 130 degrees F
- ◾1 Tbsp canola or vegetable oil
- ◾3/4 cup mini pepperoni
- ◾could use chopped deli meats
- ◾1/4 cup chopped cooked bacon
- ◾1/4 cup finely chopped bell pepper
- ◾1/4 cup finely chopped onion
- ◾1 Tbsp butter
- ◾1 cup shredded mozzarella cheese
- ◾could use small 1/2" cubes
- ◾a sprinkle of red pepper flakes (optional)
Preparation
Step 1
Combine 1 1/2 cups AP flour, the packet of yeast, sugar, salt, oregano, and basil in a large mixer bowl. Add the water and oil, then beat 2 minutes on medium speed. While that's mixing, add the butter to the chopped vegetables in a microwave safe dish and cook on high for two minutes to "saute" the vegetables. Gradually add in the remaining 1 1/4 cups flour to make the dough. It will be really sticky and fairly stiff. Now stir in (by hand) the pepperoni, bacon, sauteed vegetables, and cheese. Add the red pepper flakes if you desire... careful - these pack a lot of heat! Cover this bowl and allow the dough to rest for 10 minutes.
After it rests, portion the dough into 12 standard sized (2 1/2") muffin cups that you have generously greased with nonstick cooking spray. I don't recommend you use paper liners, as we want the outer crust to get a little crispy. Now cover the whole muffin tin and allow the dough to rise somewhere a little bit warm for about 45 minutes. You can expect some amount of rise, but not double.
Bake these in a preheated 375 F oven for 20 to 25 minutes until they area golden brown color. You should also be smelling them by now. Let them cool a couple of minutes on a wire rack, then remove them from the pan by running a knife around the edges of each muffin. Serve them warm with pizza sauce and maybe a sprinkling of fresh grated Parmesan cheese!