¼ cup parmesan cheese (30 g), finely grated, plus 1½ tablespoons
½ cup pepperoni (75 g), chopped, divided
1 tablespoon fresh basil, thinly sliced, for garnish
1 cup marinara sauce (260 g), warm
Special Equipment
1 6 cup popover pan
Nutrition Info
Calories 304
Fat 16g
Carbs 23g
Fiber 1g
Sugar 3g
Protein 14g
How to Make It
1. Step
Preheat the oven to 425°F (220°C).
2. Step
In a blender, combine the eggs, egg whites, milk, and tomato paste. Blend until smooth. Add the oregano, garlic powder, salt, 2 tablespoons of melted butter, and flour and blend on high speed for 2-3 minutes, until completely smooth. Transfer the batter to a liquid measuring cup with a pour spout and let rest at room temperature for 20 minutes.
3. Step
Meanwhile, place the popover pan in the oven to preheat.
4. Step
After resting, fold ¼ cup (30 g) Parmesan and ¼ cup (35 g) chopped pepperoni into the popover batter.
5. Step
Remove the popover pan from the oven and brush ¼ teaspoon melted butter in each cup, then fill ¾ of the way full with batter. Sprinkle with the remaining pepperoni and remaining 1½ tablespoons Parmesan cheese.
6. Step
Bake the popovers for 25-30 minutes, or until they appear puffed and dry (do not open the oven door to check).
7. Step
Garnish the popovers with basil and serve immediately with warm marinara sauce alongside.
