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Meal Selection :: Appetizer

August 5, 2010
During this week I was browsing through various blogs and happened upon Savory Cupcakes!  I absolutely love this idea of a bite size savory dish.  Savory cupcakes would make a perfect appetizer for any event… even a suprising twist on Hors d’oeuvre at a wedding’s cocktail hour.  Below are two savory cupcake recipes that are fantastic! Enjoy!
How to Make Calzone Cupcakes
by Cupcake Project {Provided Photos and Recipe}, Gourmet Patio {Provided Photo}
Yield: 12 calzone cupcakes
 :: Pizza dough ::
  • 3/4 C water
  • 1 tbsp garlic olive oil (I used regular extra virgin olive oil.)
  • 1 tsp salt
  • 2 1/2 C flour
  • 1 3/4 tsp yeast

:: Calzone Filling ::

  • 1/2 large zucchini, roughly chopped
  • 1/2 large onion, roughly chopped
  • 1/2 cup frozen corn kernels
  • 1 clove garlic, minced
  • 1 tsp ground coriander
  • juice of 1 lime

:: Prepare the calzone cupcakes ::

  • Pizza dough (from above)
  • Filling (from above)
  • 2 C shredded mozzarella cheese
  • 1 C crumbled feta cheese

:: Calzone Cupcake Topper ::

  • Hot unfrosted calzone cupcakes (from above).
  • 1 C pasta or pizza sauce
  • 12 slices of mozzarella cheese
  • 1/2 C shredded mozzarella cheese (optional)
  • 12 cherry tomatoes


Pizza Dough:

  1. Put all ingredients in a bread machine on the dough cycle according to the instructions for your model. 

Calzone Filling:

  1. Mix everything together.  {You can always come up with your own combination of ingredients.  For instance, bacon with hamburger meat to create a “Meat Lovers” Calzone.}

Prepare Calzone Cupcake:

  1. Preheat oven to 450 F.
  2. Roll out the pizza dough about 1/4″ thick and line the bottom and sides of the indentations in a cupcake tin.
  3. Put a thin layer of shredded mozzarella cheese on top of each piece of dough.
  4. Fill the cupcake with the filling.
  5. Top with another thin layer of mozzarella cheese and some crumbled feta.
  6. Top each cupcake with another piece of pizza dough and press firmly around the edges of the cupcake to seal it (as shown below).  If necessary, use a butter knife to cut off any excess dough.
  7.  Bake for 14 minutes.  Don’t turn off your oven yet.  You’ll need it for the next step.

Calzone Cupcake Topper:

  1. Transfer the hot calzone cupcakes to a cookie sheet lined with parchment paper. 
  2. Spoon a small amount of sauce on top of each cupcake.
  3. Use a cookie cutter or the rim of a glass to cut the mozzarella into circles that cover the top of the cupcake (as shown below) and place the cheese on top of the sauce.
  4. If desired, top the cheese circles with a small amount of the shredded cheese.  This makes the top of the cupcake look a bit bumpier – like it has sprinkles. 
  5. Put the cookie sheet of cupcakes back into the oven for one minute or until the cheese is just melted.
  6. Remove from the oven, top with cherry tomatoes, and serve warm.




 Olive Oil and Balsamic Strawberry Cupcakes with a Herbed Mascapone Cream

by Coco Bean {Provided Recipe and Photos}

:: Strawberry Balsamic Syrup ::
adapted from A Good Appetite Blog

1 cup strawberries, fresh or frozen (frozen worked really well)
1/4 cup sugar
2 tbsp. balsamic vinegar

:: Olive Oil and Balsamic Strawberry Cupcakes ::
1/4 cup unsalted butter, softened
1/4 cup fruity Extra Virgin Olive Oil
3/4 cups sugar
2 large eggs, at room temperature
1 1/3 cups all-purpose flour
1/2 cup milk
1-1/4 teaspoons baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
Strawberry balsamic syrup
aged balsamic vinegar for drizzling on top

:: Herbed Mascarpone Cream ::
2 tbsp. fresh oregano minced
4 tbsp. fresh basil minced
1/3 cup mascarpone cheese
1/4 cup whipped cream, no sugar added

Strawberry Balsamic Syrup
If using fresh strawberries cut them in half & remove the stems. If using frozen thaw them. Mix the strawberries with sugar & let stand for about 15 minutes. Place in a small saucepan & add balsamic. Let simmer over medium for about 15 minutes. The strawberries should create a syrup. After 15 minutes of cooking puree until you have a uniform syrup.

Olive Oil and Balsamic Strawberry Cupcakes
Preheat oven to 350°. In a large bowl, cream the butter, olive oil and sugar until smooth and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flour, salt, and baking powder then add in four parts, alternating with the milk, strawberry balsamic syrup and the vanilla extract, beating well after each addition. Line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Once cooled, drizzle with aged balsamic vinegar.

Herbed Mascarpone Cream
Gently mix together the whipped cream and mascarpone until smooth. Add in the minced herbs.

{Merci, Liz}

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