Monday, January 23, 2012

Prosciutto Wrapped Pizza Cups


Hey Guys! Sorry for the delayed post. I'm in TEXAS with my husband enjoying a long mini vacation. We are having a wonderful time! The beginning of our trip though, we didn't have tv or internet since we were basically on a ranch in the middle of nowhere. We are now with civilization and technological conveniences in San Antonio, so I am finally able to share this post I prepared prior to my vaca. I hope you enjoy it! 

I've had an affinity for Italian meats lately. We have my obsession with pancetta, now I'm on to prosciutto, and next I'm sure it will be soppressata. I don't know about you, but they seem to make my simple dishes a little more sophisticated, or at least I think so. I saw Rachel Ray's recipe for Pepperoni Pizza muffins and I thought they sounded like a great idea for a game day appetizer. Who doesn't love pizza in a bite size snack? I know they have the traditional mini pizza bagels, which are good, but the bagels tend to get tough and I was just never a huge fan. These are much different. The cheese and spices are mixed into the mini muffin, making the dough so moist and tender. When you bite into these babies you literally see the gooey cheese strings stretch as you pull it away from your mouth. Then with the addition of the prosciutto cup that they are baked in, you get a crisp, salty, meaty taste in the same mouthful.  Trust me they are so yummy, so delicious, you will want to make extra just for yourself. And again like my Stacked and Loaded Potato Thins, these can be made ahead of time and heated up in the oven or toaster oven come game day. You can even freeze them and reheat when you want to eat them. 

Prosciutto Wrapped Pizza Cups



Make the batter first. In a medium sized bowl mix together the dry ingredients which are flour, baking powder, fresh oregano, thyme, and rosemary, salt, and red pepper flakes. Add in the milk and egg and whisk to combine. Then add your mozzarella and parmesan cheese. 


Next you will want to line your mini muffin cups with the prosciutto. If your prosciutto is about 1 1/2" width wise then you can just wrap that around the outside of the cup and trim off any extra so it doesn't overlap and get to thick. If your is wider, like mine was, you can either cut them in half or let it cover the bottom of the cup like in some of mine. Pour the batter into each cup.


Bake in a 375 degree oven for 20 minutes. Now either serve warm or let them cool and refrigerator or freeze till your ready to eat them. Then just reheat by placing in a 325 degree oven for 10 minutes or a toaster oven.Place a warmed bowl of pizza sauce or/and an untraditional bowl of hot sauce out for dipping. These will go fast so make extras if you want some for yourself (or take yours ahead of time like I like to do).


Prosciutto Wrapped Pizza Cups
Makes: 24 Servings  |  Prep Time: 5 minutes  |  Cook Time: 20 minutes
Inspired by Rachel Ray's "Pepperoni Pizza Muffins"

Ingredients
3/4 cup all-purpose flour
3/4 tsp baking powder
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/4 tsp salt
1/2 tsp red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 lb prosciutto, thinly sliced


1. Preheat the oven to 375 degrees. In a medium bowl, mix together flour, baking powder, oregano, thyme, rosemary, salt and red pepper flakes. 

2. Whisk in milk and eggs. Stir in mozzarella and parmesan cheese. 

3. Grease a 24 cup mini muffin pan. Wrap prosciutto slices around the outside of the cup. Pour batter evenly into each cup. Bake for 20 to 25 minutes.

4. Serve warm or let them cool and refrigerator or freeze till your ready to eat them. Then just reheat by placing in a 325 degree oven for 10 minutes or a toaster oven. Place a warmed bowl of pizza sauce or/and an untraditional bowl of hot sauce out for dipping.