FILLED POPOVER PUFFS
This is a recipe from my The best of Bisquick from Betty Crocker cookbook. This is a nice dish to serve at a luncheon or just an everyday dinner. I served my popovers with a side of rice and drizzled some of the sauce over top. My Husband really enjoyed this recipe.
Provided by Laura Daszynicz @Dazzy
Categories Chicken
Number Of Ingredients 15
Steps:
- For popovers, preheat oven to 400 degrees. Heat water and margarine to boiling in 1 1/2 quart saucepan. Add baking mix all at once. Stir vigorously over low heat until mixture forms a ball, about 1 1 /2 minutes. Remove from heat and beat eggs, one at a time. Continue to beat until smooth. Drop 6 mounds of dough at least 3 inches apart onto a foil-covered baking sheet. Bake until puffed and dark golden brown., 25-30 minutes. Cool 5 minutes before removing from cookie sheet. cool completely. Cut off tops with serrated knife.
- Filling: Cook asparagus as directed on package; drain and reserve. Heat margarine in a 2 quart saucepan over low heat until melted. Stir in baking mix, mustard, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly. Remove form heat stir in milk. Heat to boiling stirring constantly boil and stir one minute. Reduce heat and add cheese until melted. Add mushrooms; cook until wilted, about two minutes. Stir in asparagus and ham, heat through.
- Spoon filling into bottoms of popovers, allowing some to run over the sides; replace tops.
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