Pepperoni-Pesto Popovers
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 tablespoon crisco 100% extra virgin olive oil or 1 tablespoon pure olive oil
- 1 tablespoon semolina flour or 1 tablespoon cornmeal
- 1 Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
- 1⁄8 teaspoon garlic salt
- 1⁄4 cup basil pesto
- 18 slices pepperoni
- 1⁄2 cup shredded mozzarella cheese
- 1⁄4 cup grated parmesan cheese
directions
- 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.
- 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.
- 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).
- 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.
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