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Bunny Pizza Pockets

Prep 20 min
Total 35 min
Ingredients 7
Servings 2

The kids will hop for joy when you serve these charming rabbits, with pepperoni and cheese wrapped inside Pillsbury® pizza crust. MORE+ LESS-

Ingredients

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

teaspoons pizza sauce

mini pepperoni slices

slices American cheese

egg

olives, thinly sliced into 3 equal slices

matchstick-cut carrots

Steps

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1

Heat oven to 400°F. Unroll pizza crust on work surface. Press into 11x16-inch rectangle. Use 5-inch heart-shaped cookie cutter to cut 6 heart shapes (discard remaining dough). Place 2 hearts on ungreased cookie sheet. Spread pizza sauce to within 1/2 inch of edge; top with pepperoni and half a slice of cheese on crust. Place a second heart shape over the pizza filling on each. Pinch edges to seal. Cut each of the remaining 2 hearts in half to make the bunny ears. Place on cookie sheet and tuck pointed ends under the smaller end of the heart.
2

In small bowl, beat egg and 1 tablespoon water. Brush over crust. Bake 11 to 15 minutes or until crust is golden brown.
3

Meanwhile, cut remaining cheese to make bunny ears and nose. Place cheese decorations, olives and carrots on face. Serve immediately.

Expert Tips

Pizza in a pocket! Although the whole family will love these, we think kids will especially find them fun to make and eat.
Double the recipe! Make as directed, except double all the ingredients and use 2 ungreased cookie sheets. Bake 1 pan at a time to prevent overbrowning.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 41%
Saturated Fat 10g 52% Trans Fat 1/2g
Cholesterol: 140mg; 47%
Sodium: 1880mg; 78%
Potassium: 220mg; 6%
Total Carbohydrate: 73g; 24%
Dietary Fiber 3g 12% Sugars 11g
Protein: 25g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 30%; 30%

Exchanges:

3 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;