Bake-Off® Contest 44, 2010
Maple Grove, Minnesota

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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  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 6
 

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 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Popover
Calories
300
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
780mg
780%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
20%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011