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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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