One Bite Wonders: Savory Fillo Pizza Cups

Andy Anderson !

By
@ThePretentiousWichitaChef

Appetizers, Hors d'Oeuvres, Starters... Whatever you choose to call them, small bites of scrumptious food, are an excellent way to keep your guests happy while waiting for the main event. Or, you could just serve them with you favorite adult beverage around a fire pit on a cool Autumn evening.

They’re also brilliant game food.

These particular “One Bite Wonders” are pizza-heaven baked in a fillo dough cup.

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
many
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

fillo dough sheets
buffalo mozzarella, shredded
parmesan cheese, grated
pepperoni, thinly sliced
italian sausage, cooked and crumbled
pizza sauce, your choice
sweet butter, unsalted variety, melted, for brushing

Step-By-Step

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1PREP/PREPARE

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2Chef's Note: I didn't give specific amounts because that will depend in the molds that you are using, and how many you're making

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3Gather your ingredients.

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4Chef’s Note: I tried this recipe using some pâte brisée, wonton dough, docked puff pastry, some leftover biscuit dough, and even some pizza dough. But, because they are so small, the dough overpowered the flavors. I needed something very light that would help the flavors of the cheese and other ingredients stand out…
Fillo dough did the trick.

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5Take a sheet of fillo dough, and brush with butter.

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6Add a light dusting of Parmesan cheese.

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7Lay another sheet on top and press together.

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8Butter and add another dusting of Parmesan cheese.

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9Lay the last sheet on top, and butter, but don’t add any Parmesan.

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10Cut the fillo to fit your particular molds.

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11Chef’s Note: I’m using Brioche molds; however, you could use a mini-muffin tin, or whatever you have handy.

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12Place a rack in the middle position, and preheat the oven to 350f (175c).

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13Brush some butter into the molds, and then add the fillo dough.

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14Place in the oven, and bake until the dough turns golden, about 10 to 12 minutes.

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15Remove from the oven, and allow the shells to cool.

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16Place a rack in the lower position, and preheat the oven to 425f (220c).

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17Add some sauce to the bottom of the shell.

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18Chef’s Note: I make my own pizza sauce, so I know what’s in it. If you’re using bottled or canned sauce, take a taste. If it doesn’t have the kick you want, add a bit of your favorite Italian spices.

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19Add some Italian sausage.

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20Add some cheese.

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21Place a quarter of a pepperoni on top, and place in the preheated oven for 10 to 12 minutes

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22Chef’s Tip: Pepperoni can be really greasy… A trick I learned is to place the pepperoni between two paper towels, and then place in the microwave for 1 minute on high. The paper towels will absorb the grease.

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23PLATE/PRESENT

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24Place on a nice dish, and serve while still nice and toasty warm. Enjoy.

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25Additional Note: One of the most difficult things about this recipe is making the fillo dough cups. Fillo dough is very hard to work with and it took a lot of practice to get them the way I wanted.

If you're pressed for time, or you just don't want the hassle, you can always purchase pre-made shells at the market.

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26Additional Note: I found if I bake them for a bit, and then put them under the broiler, they help to bubble the cheese, and give them just a touch of browning.

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27Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Italian
Dietary Needs: Low Fat, Low Sodium, Soy Free, Low Carb