What a great appetizer for those holiday parties. This recipe makes 6 dz! You will have plenty to snack on while putting the finishing touches to your table, while waiting for guest to arrive, still having plenty for the party. Taken from a SL magazine, 2001. The dough is like the dough you make for cream puffs, but used as appetizer with cheese instead of cream filling.
1 1/2 cups water
1/2 cup butter
1 1/2 cup all purpose flour
1/2 teas salt
1/4 teas black pepper
1/4 teas ground red pepper
6 large eggs
8 oz crumbled blue cheese (Stilton is a good brand to use)
8 bacon slices, cooked and crumbled
4 green onions
Bring the water and butter to a boil in a large heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon until mixture forms a smooth ball of dough. Remove from heat and cool 5 minutes.
Add eggs, 1 at a time, beating well with spoon after each addition. Mix in cheese, bacon and chopped green onions.
Drop by rounded teaspoonful 2″ apart onto lightly greased baking sheets.
Bake at 400 for 20-25 minutes or until golden. Puffs will be moist in the center. Serve puffs warm or at room temperature.
Puffs may be frozen up to 3 months. Thaw in fridge overnight and reheat at 350 for 5-7 minutes or until heated thoroughly.