pepperoni pizza bites {tailgate fan fare}

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mix transferware in team colors w/ simple white plates

Southern Recipes Rebecca Gordon Tailgates Buttermilk LipstickPepperoni Pizza Bites
makes 2 dozen

{buttermilk fools your taste buds into thinking you shopped the pricy gourmet cheese bar}

3/4 cup ap flour
1/4 tsp baking soda
1 tbsp chopped fresh basil
1 egg
1 cup whole buttermilk
1 garlic clove, pressed
1 {4-oz} package turkey pepperoni minis
1 cup shredded mozzarella
1/3 cup finely grated & packed asiago
{use a microplane grater}
a few grinds of freshly ground pepper
spicy marinara pasta sauce

whisk together first 3 ingredients in a large bowl
whisk in egg, buttermilk & garlic
fold in pepperoni, cheeses & pepper w/ a rubber spatula
let stand 5 minutes

lightly grease 1 {24-cup} miniature muffin tin w/ cooking spray
divide batter between cups filling 3/4 full
bake at 350 degrees for 25 to 28 minutes or until lightly browned & center is set

cool 2 minutes & begin removing from pans using a paring knife
serve w/ warm marinara

music to your ears
“These Are The Times” Billy Joel

By Request: This Is The Time (Live)

{watch them on YouTube… uploaded by Joelfan}

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Rebecca Gordon

Be sweet.

About Rebecca

Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer... & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer ...but doesn't care


2 Responses to pepperoni pizza bites {tailgate fan fare}

  1. Ellen October 13, 2013 at 10:02 pm #

    Hi Rebecca!
    This is the recipe for “Jack’s Chili”
    Jack is my dad and has been making this chili for YEARS! It is a no-nonsense, straightforward chili recipe. It does not have beer, or chocolate, or exotic peppers or even cumin, but gets it’s depth of flavor from time. It is really better the day after you make it or, if you plan ahead, 2 days after you make it.

    Here you go:
    1 tablespoon veg oil
    2 lbs ground chuck
    2 large onions, roughly chopped
    1/2 red or yellow bell pepper, chopped
    2 cloves garlic, minced
    1 1/2 tsp salt
    4 tablespoon chili powder, halved
    2 cans Rotel tomatoes, undrained
    2 cans tomato paste
    4 cans tomato sauce
    2 cans hot chili beans
    2 cans red kidney beans

    Slowly sweat onions and pepper in oil. Add meat and garlic. When meat is browned, add salt and 2 tbls chili powder, stirring the entire time. Add Rotel, tomato paste, and tomato sauce. Rinse the empty cans with water and add to pot. Add all the beans and remaining chili powder.
    Simmer 30 mins uncovered. Add another can of water and simmer covered for 30 mins. Skim fat off top of chili and stir. Continue at a slow simmer for 1 hr, stirring often. Can serve at this point, but is better in 24 – 48 hrs.

    Sour cream
    Tortilla chips
    Large corn chips

    • Rebecca October 13, 2013 at 10:45 pm #

      Ellen, I think it sounds wonderful & I love that it’s your dad’s recipe. I can imagine how rich this is with the tomato paste. Do you rinse each empty can– filling each to the top with water? I’m making this! Thanks for the recipe swap!

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