Cheese & Pepperoni Popovers

These cheesy, herb popovers make a lovely light lunch when served with a nice simple green salad and some fresh fruit slices.

• Ready In: 40 mins
• Serves: 4
• Yields: 8 poppovers

Ingredients

• 2  eggs, large
• 1  cup 2% low-fat milk
• 1  tablespoon olive oil
• 1  cup flour
• 1  teaspoon  fresh sweet basil
• 1⁄2 teaspoon fresh oregano, chopped
• 1⁄4 teaspoon fresh parsley, chopped
• 1⁄8 teaspoon garlic powder
• 5  tablespoons  spicy  pepperoni, finely, snipped
• 1⁄2 cup mozzarella cheese, shredded
• 1⁄4 cup provolone cheese, shredded
• 1⁄8 cup edam cheese, shredded
• 1⁄8 cup parmesan cheese, ground
•  nonstick cooking spray (Pam olive oil)

Directions

1. Spray the bottoms and sides of eight muffin pans for Yorkshire pudding and set aside .
2. Preheat oven to 400°F.
3. In a bowl with a wire whisk, mix the eggs, milk and oil together.
4. Then add the flour, basil, oregano, parsley and garlic powder, mix until well blended.
5. Stir in the pepperoni.
6. Fill the prepared pan, half full of batter.
7. Bake in a 400°F oven for 20 minutes. Remove from oven and sprinkle the cheese onto of the popovers and return to the oven for 5 more minutes.
8. Remove from pan and serve immediately.
9. *Please Note*.
10. I have added more pepperoni on Nimz's suggestion. It tastes even better.