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Filled Popover Puffs With Ham-asparagus Filling

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“This recipe is so nice and creamy. It came from a Bisquick cookbook.”

Ingredients Nutrition


  1. For Puffs:
  2. Heat oven to 400 degrees.
  3. Heat water and margarine to boiling in 1 1/2 quart saucepan.
  4. Add baking mix, all at once.
  5. Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes.
  6. Remove from heat; beat in eggs, one at a time.
  7. Continue beating until smooth.
  8. Drop 6 mounds of dough at least 3 inches apart onto aluminum foil-covered cookie sheet.
  9. Bake until puffed and dark golden brown, 25 to 30 minutes.
  10. Cool 5 minutes before removing from cookie sheet.
  11. Carefully remove from cookie sheet; cool completely.
  12. Cut off tops of popovers with serrated knife.
  13. For Filling:
  14. Cook asparagus as directed on package; drain and reserve.
  15. Heat margarine in 2 quart saucepan over low heat until melted.
  16. Stir in baking mix, mustard, salt and pepper.
  17. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  18. Remove from heat; stir in milk.
  19. Heat to boiling, stirring constantly; boil and stir 1 minute.
  20. Reduce heat; stir in cheese until melted.
  21. Add mushrooms; cook until wilted, about 2 minutes.
  22. Stir in asparagus and ham; heat through.

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