Step 1

Preheat the oven to 425°F (220°C).

Step 2

In a blender, combine the eggs, egg whites, milk, and tomato paste. Blend until smooth. Add the oregano, garlic powder, salt, 2 tablespoons of melted butter, and flour and blend on high speed for 2-3 minutes, until completely smooth. Transfer the batter to a liquid measuring cup with a pour spout and let rest at room temperature for 20 minutes.

Step 3

Meanwhile, place the popover pan in the oven to preheat.

Step 4

After resting, fold ¼ cup (30 g) Parmesan and ¼ cup (35 g) chopped pepperoni into the popover batter.

Step 5

Remove the popover pan from the oven and brush ¼ teaspoon melted butter in each cup, then fill ¾ of the way full with batter. Sprinkle with the remaining pepperoni and remaining 1½ tablespoons Parmesan cheese.

Step 6

Bake the popovers for 25-30 minutes, or until they appear puffed and dry (do not open the oven door to check).

Step 7

Garnish the popovers with basil and serve immediately with warm marinara sauce alongside.

Step 8

Enjoy!