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Pepperoni Pizza Pie Pops

Bloggers Adam and Joanne Gallagher from Inspired Taste make savory pie pops filled with Cheddar cheese and turkey pepperoni.

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  • prep time 10 min
  • total time 35 min
  • ingredients 5
  • servings 7
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
egg, beaten
7
paper lollipop sticks
1/4
cup shredded Cheddar cheese (1 oz)
14
slices turkey pepperoni

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
  • 2 Remove pie crust from pouch; unroll on lightly floured work surface. Using 2 1/2-inch round cookie cutter, cut 14 rounds. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
  • 3 Place 7 of the rounds on cookie sheet; gently press 1 lollipop stick into each round. Sprinkle cheese evenly over rounds with sticks. Top each with 2 pepperoni slices. Place second round on top of each; gently press edges to seal. Lightly brush tops with egg.
  • 4 Bake 10 to 15 minutes or until golden brown. Cool 10 minutes before serving.
  • 1 Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
  • 2 Remove pie crust from pouch; unroll on lightly floured work surface. Using 2 1/2-inch round cookie cutter, cut 14 rounds. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
  • 3 Place 7 of the rounds on cookie sheet; gently press 1 lollipop stick into each round. Sprinkle cheese evenly over rounds with sticks. Top each with 2 pepperoni slices. Place second round on top of each; gently press edges to seal. Lightly brush tops with egg.
  • 4 Bake 10 to 15 minutes or until golden brown. Cool 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Make a meatless version by replacing the pepperoni with sliced ripe olives or green bell pepper.

Italian cheese blend, mozzarella or fontina cheese can be used instead of Cheddar.

Nutritional information

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