These tasted a lot like pizza. I guess it’s the combination of cheese and pepperoni that gave it that flavour. The rosemary gave it a little air of sophistication too. And they looked great. 
This recipe came from this cookbook.
Ingredients
1 cup water
1/2 cup butter*
1 cup flour*
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
4 eggs
1 tbsp dijon mustard
1 cup sharp cheddar*
1 egg yolk, beaten with 1 tbsp water
dried rosemary leaves
pepperoni slices, quartered*
Method
- Preheat oven to 400 degrees, and line 2 cookie sheets with parchment paper.
- Place water and butter in saucepan and bring to a boil over medium heat. Take the pan off the heat and stir in the flour, salt, cumin & chili powder. Return the mixture to the heat and cook, beating constantly with a wooden spoon until the dough starts to pull away from the sides of the pan, 1-2 minutes.
- Remove from heat and stir until slightly cooled, 1-2 minutes. One at a time, beat in the eggs incorporating well. Add the mustard and cheese.
- Put the dough in a ziplock bag and cut a 1/2 inch hol ein one corner.squeeze 3-inch long fingers onto the prepared cookie sheets. Brush them with the egg yolk mixture, press a pepperoni fingernail onto each tip, and lay a few rosemary leaves mid-way down the finger as the knuckle marks.
- Bake for 15 – 18 minutes, until the fingers are golden and crisp. Serve hot or warm.
YUM! I cannot say enough good things about this cookbook you guys… it is completely and totally worth buying!
* I made a version of these that was wheat gluten & dairy free. So I used hard margarine, glueten-free all purpose flour and soy cheddar. These turned out just as great — in fact, their colour was better!
