This savory hors d'oeuvre, sparkled with cheese, is just delicious with the Marinara Sauce. It has a little "bite" with the addition of cayenne pepper.
1 cup milk
1/4 cup butter (1/2 stick)
1 cup flour
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped chives
1 tablespoon chopped parsley
pinch of salt
Filling:
8 ounces grated Mozzarella cheese
In a saucepan, bring milk and butter to a boil. Add the flour, all at once, and cook, stirring, until dough forms a ball, and leaves the side of the pan, about 2 minutes. Place dough in the large bowl of an electric mixer and beat in eggs, one at a time, beating well after each addition. Beat in the remaining ingredients until blended.
Drop batter, by the tablespoonful, onto a greased non-stick baker, and bake at 350° until puffed and golden brown. Time will depend on the size of the puffs. Can be held at this point.
Before serving, place puffs on a cookie sheet and split in half. Place a little of the Mozzarella cheese in the center and reset the tops. Heat in a 350° oven until heated through and cheese is melted. Serve warm with Marinara Sauce, on the side, for dipping.
Marinara Sauce:
1 can (1 pound 12 ounces) crushed tomatoes in tomato puree
1 teaspoon sugar
1 tablespoon oil
2 tablespoons instant onion flakes
1 1/2 teaspoons Italian Herb Seasoning
1/4 teaspoon garlic powder
small pinch of cayenne pepper
salt and pepper to taste
Combine all the ingredients and simmer sauce for 10 minutes.
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