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Pizza Pop-Tarts! A Pop-Tart like you have never seen them before. Who says they have to be sweet to be delicious??

Pizza Savory Pop-Tarts

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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.

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

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5.0 from 2 reviews
Pizza Pop-Tarts
 
Prep time
Cook time
Total time
 
Author:
Serves: 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
  1. Roll out the puff pastry on a floured surface until ¼ - ½ inch thick.
  2. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  3. 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.
  4. Sprinkle over grated cheese, pepperoni and dried herbs.
  5. 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.
  6. Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
  7. Enjoy warm from the oven.
  8. Notes
  9. You can freeze the Pop-Tarts raw and then bake from frozen when needed.
  10. Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry

 

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KavitaDsouza
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Katherine Cowgill by Teren Oddo Oct. 2015

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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26 Comments

  1. Ncd on June 9, 2017 at 1:19 am

    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!

    • Gemma Stafford on June 9, 2017 at 2:45 am

      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 🙂

  2. mariampaul on April 15, 2017 at 2:54 am

    Sorry
    Above I made a mistake
    I meant good recipe

  3. mariampaul on April 15, 2017 at 2:52 am

    Good ewcipe
    Liked a lot
    Thanx
    Amd I love your episodes

    • Gemma Stafford on April 15, 2017 at 3:58 am

      Thank you Mariam,
      that is very kind,
      Gemma 🙂

  4. Amy Yazz on October 18, 2016 at 11:40 pm

    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

    • Gemma Stafford on October 19, 2016 at 12:49 am

      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 🙂

  5. Amy Yazz on October 18, 2016 at 8:29 am

    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 …

  6. Kate on October 5, 2016 at 2:58 am

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

    • Gemma Stafford on October 5, 2016 at 3:22 am

      Hi there, sure you can, on both counts!
      Gemma 🙂

  7. PSana on September 17, 2016 at 12:49 am

    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*

    • Gemma Stafford on September 17, 2016 at 1:59 am

      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 🙂

  8. Janet on September 1, 2016 at 10:03 pm

    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!

    • Gemma Stafford on September 2, 2016 at 1:24 am

      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 🙂

  9. Pushpa Malik on August 31, 2016 at 10:19 am

    Hi gemma
    My dough wasn’t flakey at all…..it was like biscuit…
    Can you suggest what went wrong

    • Gemma Stafford on August 31, 2016 at 10:29 am

      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 🙂

  10. Sharmeen shaan monami on August 29, 2016 at 12:04 pm

    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

    • Gemma Stafford on August 30, 2016 at 2:27 am

      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 🙂

  11. Kavita Dsouza on August 28, 2016 at 1:18 pm

    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.

    • Gemma Stafford on August 29, 2016 at 12:25 am

      YEA!
      That is great Kavita,
      I am really happy to hear that, Gemma 🙂

  12. Kam on August 28, 2016 at 6:34 am

    Thanks

  13. Kam on August 27, 2016 at 3:10 pm

    Please make charlotte royale and you are great i like your baking

    • Gemma Stafford on August 28, 2016 at 2:17 am

      Ah! what a great cake, i will add this idea to my list 🙂

  14. Safiyyah sha on August 26, 2016 at 3:29 am

    I loved this episode of savoury pop tart… What do you think about butter chicken poptart!
    Yummy?

    • Gemma Stafford on August 27, 2016 at 2:37 am

      Love love love Butter Chicken! any meat filling must be well cooked and cooled before adding to these pastries, delicious suggestion,
      Gemma 🙂

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