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Farmers Market Popovers With Zesty Pork #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Farm-fresh veggies are tucked inside tender pastry pockets with a savory pork filling. Bring them to their knees with this delectable gotta-have-more main dish delight!”
4 popovers

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Lightly coat baking sheet with cooking spray. Roll out pizza dough on flat surface. Slice each section in half, producing 4 squares of dough. Set aside. In large skillet, brown ground pork over medium-high heat. Remove pork to paper towels. Pour off all but 1 tablespoon pork drippings. Melt butter in remaining drippings over medium-high heat. Saute onion and carrots 5 minutes, or until vegetables are tender. Stir in corn kernels. Sprinkle flour over vegetables. Whisk in Hidden Valley Seasoning mix and broth and cook, stirring, 2 minutes, or until mixture is slightly thickened and bubbly. Whisk in yogurt and parsley. Return browned pork to skillet and stir to blend. Divide pork mixture between 4 squares of pizza dough, spooning down center of each. Fold dough over mixture, crimping edges to securely seal. Place 4 popovers on prepared baking sheet. In small bowl, beat egg with milk, paprika, and parmesan cheese. Brush egg mixture across tops of popovers. Bake 12 to 14 minutes, or until pastry is golden brown and puffed. Serve warm.

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