Pepperoni-Pesto Popovers

Delicious Italian flavors are rolled up in crescent dough and baked to flaky perfection in a fabulous hot sandwich.

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Servings 6

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( 101 ) Ratings

101 Ratings

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Bake-Off® Contest 44, 2010

Laura Stanke

Maple Grove, Minnesota

ingredients 8
Prep Time 15 min
Total Time 35 min

Ingredients

1: tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1: tablespoon semolina flour or cornmeal

1: can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/8: teaspoon McCormick® Garlic Salt

1/4: cup basil pesto

18: slices (1 1/2-inch size) pepperoni

1/2: cup shredded mozzarella cheese (2 oz)

1/4: cup grated Parmesan cheese

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Directions

1 Heat oven to 375°F. In 6-cup popover pan or 6 regular-size muffin cups (2 3/4x1 1/4 inches), brush 1/2 teaspoon of the oil over bottom and side of each cup. Sprinkle 1/2 teaspoon of the flour over bottom and side of each cup.
2 Unroll dough sheet on cutting board. Sprinkle with garlic salt; spread with pesto. Top with pepperoni, arranging slices in 6 rows by 3 rows. Sprinkle with cheeses.
3 Using pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at short end, roll up each piece; place seam side down in popover cup so center of dough piece is on bottom and ends of dough are facing up (filling will show).
4 Bake 20 to 25 minutes or until tops are golden brown. Using knife or metal spatula, remove popovers from pan. Let cool 5 minutes before serving.