Italian Puffs with Sweet Red Pepper Spread

#96       Comment on this recipe.

Pre-Notes

This appetizer can be made ahead and frozen until ready to serve.

Ingredients

Italian Puffs

1. 1/4 c clear Italian salad dressing
2. 3 T butter, cut up
3. 1/4 t onion salt
4. 1/4 t dry mustard
5. 1/2 water
6. 3/4 c flour
7. 3 eggs
8. 1/4 c finely chopped salami

Sweet Red Pepper Spread

9. 7 oz jar roasted red peppers, drained
10. 2 anchony fillets (optional)
11. 4 pitted ripe olives or Greek olives
12. 1 T balsamic vinegar
13. 1 T butter
14. 1 t parsley, snipped

Instructions

Italian Puffs

1. Preheat oven to 400°F.
2. In a medium saucepan combine salad dressing, butter, onion salt, dry mustard, and 1/2 c water. Bring to boiling.
3. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a smooth ball of dough that doesn't separate. Remove from heat. Cool 10 minutes.
4. Add eggs one at a time, beating with an electric hand mixer after each addition till smooth.
5. Stir in salami.
6. Drop batter by heaping Tablespoons, 3 inches apart, onto a larged greased baking sheet.
7. Bake at 400°F for 30 minutes or till puffed and golden brown. Make a slit in side of each puff to vent steam.
8. Servewarm, with Sweet Red Pepper Spread

Sweet Red Pepper Spread

1. In a food processor bowl or blender container, combine peppers, anchovies, and olives. Process till very finely chopped.
2. Add balsamic vinegar, process till smooth.
3. Pour into a medium saucepan; add butter. Heat and stir till butter is melted.
4. Stir in parsley.
5. Serve with Italian Puffs

Make Ahead

1. Prepare Italian Puffs, cool on wire rack. Place puffs in a freezer bag and seal. Chill overnight or label and freeze for up to 1 month.
2. Refrigerate Sweet Red Pepper Spread.
3. Reheat Sweet Red Pepper Spread in a saucepan.
4. Place chilled puffs on a baking sheet. Heat, uncovered, at 425°F for 5 minutes. Or, let frozen puffs stand at room temperature for 30 minutes. Place on baking sheet. Heat, uncovered, at 425°F for 10 minutes.

Picture of Recipe