Best Chef Boyardee Pizza Puffs Recipes

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CHEF BOYARDEE PIZZA PUFFS



Chef Boyardee Pizza Puffs image

This was on the Pizza Kit box when I was a teenager (years ago). I haven't seen it in a long time, but it's one of my favorite comfort foods. Our family is fairly large, so I use the "Family Size" box now.

Provided by Little Woman

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

1 (31 7/8 ounce) box cheese pizza mix
1 1/3 cups very warm water
oil (for frying)

Steps:

  • Pour crust mix and cheese packet into a bowl and stir to combine. You may add up to 1/2 cup parmesan or romano cheese, if desired.
  • Stir in water as directed in step 1 on box. Set aside.
  • Heat oil to 375 degrees.
  • While oil is heating, roll crust mix onto large greased cookie sheet and cut into 1x2 inch rectangles with pizza cutter. Makes about 80.
  • Fry dough pieces, a few at a time in oil, turning when browned.
  • Drain on paper towels and serve with heated pizza sauce.

Nutrition Facts : Sodium 1.2

BLT PIZZA PUFFS



BLT Pizza Puffs image

Somewhere between a puff pastry tart and a personal pizza you'll find these cheesy, puffy bites of bacon-y magic.

Provided by Food.com

Categories     Dessert

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces puff pastry
1 egg yolk
1/2 cup grated mozzarella cheese
8 slices bacon, cooked until just crisped, plus 4 slices fully crisped and chopped
3 -4 medium heirloom tomatoes, (res, orange and yellow), sliced into 3/4-inch rounds, plus 1 chopped
2 cups shredded romaine lettuce
1/3 cup ranch dressing
2 tablespoons chopped chives
kosher salt
ground black pepper

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
  • Unroll puff pastry dough and cut into 8 equal rectangles. Transfer the rectangles to the prepared baking sheet. Beat the egg yolk with 2 teaspoons water. Use a pastry brush and brush the edges of the rectangles with the egg wash. Fill the center with 1-2 tablespoons shredded cheese, then top with a slice of bacon on the diagonal. Top the bacon with another tablespoon of cheese, then a slice of tomato. Season with salt and pepper.
  • Fold in 2 corners of the rectangles towards the center. The corners should not touch, but should cover a bit of the tomato. Brush the folded corners with egg wash then transfer the baking sheet to the refrigerator to chill for 15 minutes.
  • Bake the puffs until golden and cheese is melted, about 15-20 minutes. To serve, top with shredded lettuce, chopped tomato, chopped bacon and a drizzle of ranch dressing.

Nutrition Facts : Calories 357.4, Fat 27.2, SaturatedFat 7.2, Cholesterol 35, Sodium 330.1, Carbohydrate 22.4, Fiber 1.5, Sugar 2, Protein 6.6

PEPPERONI PIZZA PUFFS



Pepperoni Pizza Puffs image

Found this recipe on Pinterest (pinned from the "lick the bowl good" blog) and made them for our staff Thanksgiving luncheon. They are really easy to whip up and taste like a pepperoni cheesy bread!

Provided by The Milocat

Categories     Lunch/Snacks

Time 35m

Yield 24 mini-muffins, 4 serving(s)

Number Of Ingredients 10

3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon italian seasoning
1/4 teaspoon salt
3/4 cup whole milk
1 egg, lightly beaten
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 cup pepperoni
1/2 cup pizza sauce (to serve with Pizza Puffs)

Steps:

  • Preheat the oven to 375.
  • Grease 24-cup mini-muffin pan.
  • In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
  • Whisk in the milk and egg.
  • Stack slices of pepperoni and cut into small pieces.
  • Stir in mozzarella, Parmesan, and pepperoni.
  • Let stand for 10 minutes.
  • Stir the batter and divide among the mini-muffin cups.
  • Bake until puffy and golden, about 20-25 minutes.
  • Meanwhile, heat the pizza sauce until warmed through.
  • Serve the sauce with the Pizza Puffs for dipping.

"CHEF BOYARDEE STYLE" PIZZA SAUCE



This is the exact sauce I loved as a kid...A perfect blend of herbs and spices to make any pizza delicious!

Provided by AZ Food Critic

Categories     < 4 Hours

Time 2h10m

Yield 3 pints, 12 serving(s)

Number Of Ingredients 14

1 (10 3/4 ounce) can tomato soup
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 cup water
1/2 teaspoon italian seasoning
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
2 teaspoons garlic powder
1 tablespoon dried parsley
1/2 cup parmesan cheese (grated)
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Combine all ingredients in a medium size saucepan, on low heat to simmer uncovered for 2 hours, stirring occasionally to prevent sticking or burning. Note: This recipe can be made X4 to make enough for canning, just use a large stock pot if making 12 pints. Simmer uncovered for 2 hours stirring occasionally.
  • If doing long term storage:.
  • Clean and sterilize canning jars and lids according to the manufactures instructions.
  • Fill prepared jars with hot pizza sauce, up to the 1/2" mark on your canning jars, clean rims of jars to remove any residue, seal with prepared lids (finger tight) and place them in a water bath canner with recommended amount of water, usually 1 inch above jar tops, (See owner's manual for instructions).
  • Bring to a rapid boil and cover, start timing and process sauce for 35 minutes for pint size jars and 45 minutes for quart size jars.
  • Take jars carefully out of canner when completely processed and place the hot jars on a kitchen towel until cooled completely.
  • After 24 hours, check seals to make sure all have sealed correctly (none of the lids pop back up when pressed) and then wash and dry jars, label them and store.
  • Cook's Notes: This recipe can be stored for up to 5 years in a cool dry place.
  • (1 pint jar of sauce will cover 1 large size pizza). . Always check seals on jars and food inside, for any contamination before consuming stored food.
  • Makes 1 1/2 quarts or 3 pints = (6 cups), If you do recipe X4, it will yield 12 pints.

Nutrition Facts : Calories 65.7, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.7, Sodium 844.6, Carbohydrate 10.9, Fiber 2.2, Sugar 6.9, Protein 3.8

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