Mozzarella Puffs with Marinara Sauce

1 cup milk
1/4 cup butter
1 cup flour
4 eggs
1/2 cup grated parmesan cheese
1/4 cup chopped chives
1 tablespoon chopped parsley
1 pinch salt
8 ounces grated mozzarella cheese

In a saucepan, bring milk and butter to a boil. Add the flour, all at once, and cook, stirring, until dough forms a ball and leaves the side of the pan, about 2 minutes. Place dough in the large bowl of an electric mixer and beat in eggs, one at a time, beating well after each addition. Beat in parmesan, chives, parsley and salt until blended.

Drop batter by tablespoonfuls onto a greased non-stick baking sheet and bake at 350�F until puffed and golden brown. Time will depend on size of the puffs. Can be held at this point.

Before serving, place puffs on a cookie sheet and split in half. Place a little of the mozzarella cheese in the center and reset the tops.

Heat in a 350�F oven until heated through and cheese is melted. Serve warm with Marinara Sauce, on the side, for dipping.

Marinara Sauce

1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste

Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned.

Crush the tomatoes and add with their juices. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes Add basil, oregano, salt and pepper.

Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.