one bite wonders: savory fillo pizza cups

How To Make one bite wonders: savory fillo pizza cups

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  1

  PREP/PREPARE
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  Chef'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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  Gather your ingredients.
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  Chef’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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  Take a sheet of fillo dough, and brush with butter.
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  Add a light dusting of Parmesan cheese.
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  Lay another sheet on top and press together.
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  Butter and add another dusting of Parmesan cheese.
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  Lay the last sheet on top, and butter, but don’t add any Parmesan.
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  Cut the fillo to fit your particular molds.
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  Chef’s Note: I’m using Brioche molds; however, you could use a mini-muffin tin, or whatever you have handy.
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  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  Brush some butter into the molds, and then add the fillo dough.
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  Place in the oven, and bake until the dough turns golden, about 10 to 12 minutes.
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  Remove from the oven, and allow the shells to cool.
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  Place a rack in the lower position, and preheat the oven to 425f (220c).
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  Add some sauce to the bottom of the shell.
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  Chef’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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  Add some Italian sausage.
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  Add some cheese.
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  Place a quarter of a pepperoni on top, and place in the preheated oven for 10 to 12 minutes
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  Chef’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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  PLATE/PRESENT
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  Place on a nice dish, and serve while still nice and toasty warm. Enjoy.
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  Additional 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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  Additional 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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  Keep the faith, and keep cooking.
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