Pepperoni Souffle
Elevate your appetizer game with the decadently delicious Pepperoni Soufflé—a perfect balance of airy texture and bold, savory flavor. This recipe combines a fluffy, cloud-like base made from whipped egg whites and melted cheddar with rich bites of smoky, diced pepperoni, creating a show-stopping dish that's ideal for dinner parties or indulgent family meals. Seasoned with nutmeg, black pepper, and Parmesan, the soufflé boasts a gourmet flair while remaining approachable for home cooks. With just 20 minutes of prep time and a quick 25-minute bake, this irresistible treat delivers impressive results without hours in the kitchen. Serve straight from the oven for maximum puff and wow factor! Keywords: pepperoni soufflé recipe, easy soufflé ideas, savory cheese soufflé, fluffy pepperoni appetizer.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Ground nutmeg
- 3 cups Shredded cheddar cheese
- 4 Large eggs, separated
- 1 cup Diced pepperoni
- 2 tablespoons Grated Parmesan cheese
- 1 serving Cooking spray or butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and grease a 1.5-quart soufflé dish or individual ramekins with cooking spray or butter. Sprinkle grated Parmesan cheese evenly across the greased surfaces to prevent sticking.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 to 2 minutes until a smooth roux forms.
Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens to a creamy consistency, about 2 to 3 minutes.
Stir in the salt, black pepper, and ground nutmeg. Then, remove the saucepan from the heat.
Mix in the shredded cheddar cheese, one handful at a time, stirring until fully melted and smooth. Let the mixture cool slightly.
Separate the egg yolks and egg whites into two mixing bowls. Whisk the yolks into the cheese mixture once it's no longer hot to the touch. Fold in the diced pepperoni.
Using an electric mixer or a whisk, beat the egg whites until they form stiff peaks.
Gently fold the whipped egg whites into the cheese mixture in three additions, being careful not to deflate the mixture. Use a silicone spatula for the best results.
Pour the batter into the prepared soufflé dish or ramekins, filling each about 3/4 full.
Place the dish(es) on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the soufflé has risen and the top is golden brown. Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Serve immediately while the soufflé is still puffed and warm. Enjoy your Pepperoni Soufflé!
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 748 mg | 58% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
