Breads & Doughs

Pizza Savory Pop-Tarts

4.29 from 7 votes
Learn how to make my Pizza Savory Pop-Tarts with my easy Puff Pastry recipe!
Pizza Pop-Tarts! A Pop-Tart like you have never seen them before. Who says they have to be sweet to be delicious??

Hi Bold Bakers!

 

I think we can all agree that a love for Pizza is one thing we all have in common. It wasn’t hard to come up with this Pizza Pop-Tart recipe. I just took everything that is awesome about a pizza and wrapped it in pastry! Once you have your Puff Pastry to hand for this recipe you are halfway there with these Pizza Savory Pop-Tarts. Now, you can stick to my delicious recipes or come up with your own Big & Bold variations. Whatever you decide, just know you can keep on going until the pastry runs out. Be sure to share your favorite flavors here on my website or my social media.

I like to think of myself as a bit of an innovator when it comes to Pizza. I have taken some of my favorite recipes and “Pizzafied” (TM pending) them. Recipes like Mug Pizza, Pizza Monkey Bread and now I can add Pizza Pop-Tarts to that list.

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Do you want even MORE Pop-Tart Flavors? Check out my Ham & Cheese Pop-Tart and Spinach & Ricotta Pop-Tart.

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Watch The Recipe Video!

Pizza Pop-Tarts

4.29 from 7 votes
Learn how to make my Pizza Savory Pop-Tarts with my easy Puff Pastry recipe. Make a variety of flavors including Ham & Cheese and Spinach and Ricotta.
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Learn how to make my Pizza Savory Pop-Tarts with my easy Puff Pastry recipe. Make a variety of flavors including Ham & Cheese and Spinach and Ricotta.
Author: Gemma Stafford
Servings: 8

Ingredients

  • 8 tablespoons Pizza sauce
  • 30 mini pepperoni’s (or large pepperoni cut into small pieces)
  • 2 cups (3 ½ oz/100g) mozzerella, grated
  • 2 tablespoons dried Italian Herbs
  • Puff Pastry
  • Egg wash*

Instructions

  • Roll out the puff pastry on a floured surface until ¼ - ½ inch thick.
  • With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  • On one piece of pastry, spoon a little Pizza sauce. You only need a little as too much will run out of the Pop-Tart once baked.
  • Sprinkle over grated cheese, pepperoni and dried herbs.
  • Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
  • Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
  • Enjoy warm from the oven.
  • Notes
  • You can freeze the Pop-Tarts raw and then bake from frozen when needed.
  • Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry

 

Submit your own photos of this recipe

2 Images

KavitaDsouza

MarthaJohnson

33
Comments & Reviews

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newest oldest most useful
Member
8 months ago

Thank you Gemma That helps a lot. Just an ole grandma here thinking about great grand kids with parents running a business that takes a lot of time and work. I love your recipes and so do they. So unusual to be able to ask questions and get replies. Easy access to recipes, gave up on Pinrest , to many recipes to search through for me. Yours is the BEST web site ever ! So much help and ideas. Thanks ever so much.

Member
8 months ago

Gemma Most breads and etc can be frozen. Can these tarts and the cupcakes be frozen, taken for lunch and reheated in micro? thanks

MarthaJohnson
Member
MarthaJohnson
1 year ago

Gemma, These pizza pop tarts were bomb! UUUmmmm! Loved how the buttery-flaky crust soaked up the salty drippings from the cheese and meat! Foodie heaven! I posted pictures of my “Meat Lovers” tarts, which were stuffed with pizza sauce, mottazerlla cheese, salami, pepperoni, sausage, smoked sausage and topped with ricotta, Parmesan and red pepper flakes. My next venture with these pies are breakfast: scrambled eggs with cheese and Canadian bacon; or perhaps scrambled eggs with Montery-jack cheese, roasted garlic-green chilie; or the good old stand-by, scrambled eggs, Mexican blend cheese, salsa and potatoes.

Ncd
Guest
Ncd
2 years ago

I made these and they were awesome but I don’t won’t to send the pics cos the look very bad great to eat though
Yummy!

mariampaul
Member
mariampaul
2 years ago

Sorry
Above I made a mistake
I meant good recipe

mariampaul
Member
mariampaul
2 years ago

Good ewcipe
Liked a lot
Thanx
Amd I love your episodes

Amyyazz
Member
3 years ago

luv Ur recipes. u always show us the most easiest way of cooking/making anything.u made cooking much more easier for a lot of us ..and also love Ur homemade basics like Ur homemade cream cheese …thanks a lot Gemma …and luv ur pop tarts too..luv u

Amyyazz
Member
3 years ago

luv ur recipes Gemma……just luv everything that u make cuz u give a very easy way to make them……..and ur homemade things …my homemade creamcheese turned out well . u made cooking much more easier for us ..luv u ..may God bless u always…im waiting for ur next question & answer session …

Kate
Guest
Kate
3 years ago

Love this idea. 2 questions can u use store bought puff pastry and could u eat these cold the next day for lunch?

PSana
Member
PSana
3 years ago

Firstly i would like to say i really love your recipies. Most probably for me you are the best baker because of your microwave mug recipies as i dont have an oven so i really struggle with stuff like this ? these poptarts are REALLLLLLY DELECIOUS ND EASY ???? but i cant make them because i dont have the oven. I dont think there can be some other way to make these without using the oven but if you know please tell me i seriously want to try them *mouth watering*

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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