Pizza Savory Pop-Tarts
Save RecipeHi 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.
Do you want even MORE Pop-Tart Flavors? Check out my Ham & Cheese Pop-Tart and Spinach & Ricotta Pop-Tart.
- 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*
- 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
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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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.
Martha,
I wish there was a WOW button here!
Well done you, lots of great suggestions here. Other Bold Bakers will be delighted to follow your example. I really love that you take the trouble to share your experiences here, many thanks,
Gemma 🙂
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!
Ah, thank you, that is great. Practice is everything in baking, so keep at it, we like to see all efforts here at BBB!
Gemma 🙂
Sorry
Above I made a mistake
I meant good recipe
Good ewcipe
Liked a lot
Thanx
Amd I love your episodes
Thank you Mariam,
that is very kind,
Gemma 🙂
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
Hi Amy, it is so good to have you with us, you are part of the best community of bakers ever! I cannot do it without your kind support, so, thank you,
Gemma 🙂
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 …
Love this idea. 2 questions can u use store bought puff pastry and could u eat these cold the next day for lunch?
Hi there, sure you can, on both counts!
Gemma 🙂
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*
Thank you for your kid comments, i am happy to have you with us.
For any pastry you need the effect of convection heat to make it crisp, there really is no other way to get this result. Traditionally when people did not have ovens they used cast iron pots/pans on an open fire, which became an oven when heated, but this will take a lot of practice, and you could not place the pastry directly on the base of the pot. it may be worth a try! Gemma 🙂
Actually i do know one way but it is quite time consuming. The pots/pans one u mentioned, i will try it for sure by that one. I remember i made mini chicken pizza bites like tht, they turned out quite good (https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQC_ETnl_VPWKw6oj1lys-CeJ5k_GLrF2qobRy7c4KO4pMJ2UAm9y1o0-uh)
Thanks for reminding of tht way ?
Hi Gemma, these look amazing! I love pizza so much! Thanks for another great recipe. Could you show us how to make a chocolate chip cookie pop tart and a lasagna pop tart? Thank you!
Phew Janet, this is a challenge – any pop tart containing meat will need to be filled with freshly cooked meat which has been chilled down before adding to the pastry. Check out (https://www.biggerbolderbaking.com/new-homemade-poptarts/) for sweet ideas!
Gemma 🙂
Hi gemma
My dough wasn’t flakey at all…..it was like biscuit…
Can you suggest what went wrong
You need to go back to the video! this pastry depends on cold butter, cold ingredients, you working quickly, not rubbing the butter into the flour, not over-mixing, or over-wetting. Do practice this, it really is worth it. The butter should still be in pieces in the flour. It sounds like you rubbed it into the flour, which will give you a shortcrust pastry, Gemma 🙂
I’ve tried chocolate mug cake and it’s fantabulous!!!
Then I tried honey comb..it was absolutely delicious..even my nephews loved it a lot.I can’t thank you enough for that smile on their faces.
I would like you to know the Bangladeshi name of honey comb. It’s called “kotkoti”
Funny isn’t it?
As I am new in this world of baking,could you tell me how to make “baked pasta alferno”?
Thanks again
Thank you for your kind comments, i am happy these recipes worked for you.
I have added your suggestions to my list.
I am happy to learn a new word from Bangladesh – I will check this out,
Gemma 🙂
Thanks Gemma for the great recipe! We enjoyed the wonderful, buttery, crispy, flaky pastry and the filling (pepperoni and cheese); we’ll try other fillings next time.
YEA!
That is great Kavita,
I am really happy to hear that, Gemma 🙂
Thanks
Please make charlotte royale and you are great i like your baking
Ah! what a great cake, i will add this idea to my list 🙂
I loved this episode of savoury pop tart… What do you think about butter chicken poptart!
Yummy?
Love love love Butter Chicken! any meat filling must be well cooked and cooled before adding to these pastries, delicious suggestion,
Gemma 🙂