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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??

3 Savory Pop-Tarts

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Hi Bold Bakers!

This week I made puff pastry as my Bold Baking Basics video. Then I did something that I have never done before. I turned to my Instagram and Facebook to ask you what should I make with it.

The requests came flooding in and within minutes we had decided on Savory Pop-Tarts. I didn’t stop there because I also needed to figure out the flavors! There are so many possibilities and great suggestions. I went with what I considered Big & Bold flavors and something that everyone would enjoy. Considering that I tasted them, I can confirm that they were very enjoyable. 

Once you have your Puff Pastry to hand for this recipe you are halfway there with these 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.

What I like to do with these Savory Pop-Tarts is make up a bunch and freeze them raw. Then, just imagine coming home from school or work and eating a freshly baked Pop-Tart.  They are for kids young and old.

1. Ham & Cheese

Ham & Cheese is a classic, like a toasted sandwich, only better because it’s wrapped in pastry. Find my Ham & Cheese Pop-Tart here.

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2. Spinach & Ricotta

I love this combination because it just feels very savory. Creamy cheese and spinach works in pasta so why wouldn’t it work in pastry? Find my Spinach & Ricotta Pop-Tart here.

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3. Pizza!!!  

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! Find my Pizza Pop-Tart here.

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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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56 Comments

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  1. Alekhya C Iyengar on May 26, 2018 at 5:14 am

    Hey Gemma! Absolutely love all the videos you put up. I started watching your videos to learn how to decorate a cake and as it turns out, I found it very easy. And the Pop tarts recipe is awesome! My puff pastry too turned out to be flaky. I did a little bit of improv and kept folding it repeatedly for the layers. My husband loved the spinach and ricotta Pop tart and kept asking for more of those… Thanks a lot!
    Regards

    • Gemma Stafford on May 26, 2018 at 9:18 am

      Hi there,
      Your husband is a lucky man! It is great that you are getting to grips with the recipes, and making a happy family too, well done,
      Gemma 🙂

  2. Maryum Alam on May 18, 2018 at 6:30 am

    Hi gemma, love love your recipes, I have tried many and they’ve all been a success. Was planning to make pizza pop tarts this weekend for my friends, just wanted to ask you if I can assemble them ahead of time and freeze them? Then will I have to defrost it or just keep it straight into the oven? Would love to hear your response, thanks

    • Gemma Stafford on May 19, 2018 at 12:16 am

      Hi,

      Really glad you like my recipes. Yes absolutely freeze these. That works great. You can bake them form frozen.

      Best,
      Gemma.

  3. Malaika Fernandes on April 4, 2018 at 3:21 am

    Hi Gemma

    I would like to begin by saying a big ‘Thankyou’ for being the source of having made my first Puff Pastry and pop-tart,at home. I tried a chilly beef pop tart, with boiled potatoes and caramelized onions. It tasted just fab, so says my mother.
    One such striking feature that I couldn’t help but notice, was that, your pop-tarts looked way more flakier than mine. Mine resembled more of a tart (shortcrust)(it was crumbly and soft). Is there any point of the recipe that I need to stress on.
    Is there a difference in a tart and puff pastry recipe? or if these are called pop-tarts, are they meant to have more of a tart consistency than a puff?
    Looking forward to clearing these doubts with your help.
    Thank you

    Malaika

    • Gemma Stafford on April 7, 2018 at 1:42 pm

      Hi Malaika,

      I’m thrilled you lie the pastry. That potato tart sounds absolutely DELISH!

      So the flakey layers are created by grating the butter and not over working it. One thing you can do is roll it out and fold it like a book then chill again. This will also create layers 🙂

      Hope this makes sense,
      Gemma.

  4. Arpita on March 31, 2018 at 5:58 am

    Hi Gemma ,
    So instead of all purpose flour for the puff pastry,will I be able to use whole wheat flour, will the results come out same. Wanted to confirm. Not sure if anyone has tried it this way

    Please advise

    Thank you
    Arpita

    • Gemma Stafford on April 1, 2018 at 11:11 am

      Hi Arpita,

      If you want to use whole wheat just use maybe 1/2. I don’t ever recommend using all whole wheat flour because i find it makes the recipe heavy and affects the end results. Hope this helps.

      Gemma.

  5. HRSCR on July 31, 2017 at 9:07 am

    That’s gone be a hit with my kids! Thank you, Gemma!! You make this world more happy and tasty 🙂

    • Gemma Stafford on August 1, 2017 at 2:24 am

      Great, that is the idea, thank you for being in touch,
      Gemma 🙂

      • HRSCR on August 1, 2017 at 8:31 am

        Thank you so much, I leaved some pictures on twitter of your fantastic recipe made by me , hehe (that dough recipe is a hit). Everybody in my family was happy, my wife and kids (I mean, teenagers), loves you 🙂
        Our best regards!

        • Gemma Stafford on August 2, 2017 at 7:42 pm

          I’ll check them out. Thanks so much for sharing 🙂

  6. Shanai Maximea on May 21, 2017 at 4:21 am

    Hi I’m new but so far u love everything I’m seeing .??

    • Gemma Stafford on May 21, 2017 at 1:49 pm

      Hi Shanai,

      Im delighted you like my recipes. I hope you try a few out.

      Best,
      Gemma.

  7. Mareena on February 27, 2017 at 5:27 am

    Hello 😀 I’ve not really tried pop tarts… so, how does the puff pastry taste? Sweet or like pizza dough?

  8. Mai on November 20, 2016 at 9:31 am

    I love your recipes they’re the best I only started cooking about 2 months ago & Every recipe of yours that I try has worked really well. I’m so happy I came across your videos. ??

    • Gemma Stafford on November 20, 2016 at 12:01 pm

      Hi Mai,
      That is great, I am happy to have you with us,
      Gemma 😉

  9. eunice on October 1, 2016 at 5:19 am

    HI Gemma, im a 11 years old girl and my mom’s birthday is on November nine. I wanted to be prepared for her birthday but i don’t know what to make her. I wa thinking delicant cupcakes… can you please make a video how to make one, annd can you please show me how to do it the easiest way?

    • Gemma Stafford on October 2, 2016 at 3:00 am

      Hi Eunice, how kind of you to be thinking about your Mum’s birthday – I know she will love whatever you make. You will probably understand that I have my plans in place now up to Christmas, so cannot promise to add a requested video. Do check out the recipes here on the website. The Vanilla Birthday cake is a good one, and there are a number of cupcake recipes too. You can also use my best ever chocolate cake recipe in cup cakes, or the ores cake one. Bake in muffin cases/an for a lovely big result!
      thank you for being with us here on BBB,
      Gemma 🙂

  10. Che Regala on September 27, 2016 at 7:15 pm

    Hi Gemma. I’m a fan from the Philippines. I really love your channel, and of course your recipes and their instructions – easy to follow and so informative. I wonder if you could possibly share the brands of cocoa powder, chocolates, flour, milk, and others? The best brands that you could recommend probably?
    Thank you and all the best to your Channel! ^_^

    • Gemma Stafford on September 28, 2016 at 1:00 am

      Hi there, The problem is that I have access to lots of brands here in California, and many times I use store own brands. Cadbury/Bournville do a good cocoa, which is ideal for baking, this may be available in the Philippines. Many of the products I use are specialty brands such as Ghiradelli for top quality chocolate, but i equally use high cocoa content chocolate from Costco, which is a big supermarket chain here in the US. The same applies to flour, sugar etc. Generally brands here are very reliable.So, buy the best you can buy where you live, it is unlikely that you will find the same brands as me 🙂

  11. Abhilasha on September 1, 2016 at 11:00 am

    Hi Gemma,

    How can I make this in microwave as I don’t have a OTG

    • Gemma Stafford on September 2, 2016 at 1:35 am

      I regret that you need convection heat (a hot oven) for any pastry recipe,
      Gemma 🙂

  12. Sumaiyah on August 29, 2016 at 11:55 am

    Hi Gemma, I was wondering if you could do a brownie recipe?

    • Gemma Stafford on August 30, 2016 at 2:28 am

      Hi there,
      there are two here on my website, a mug version, and best ever version, you can search for them here in the search bar,
      Gemma 🙂

  13. Pushpa Malik on August 29, 2016 at 8:01 am

    Hi, I tried the puff butt it didn’t become flaky as it looks in the above picture…..my dough was exactly the same but I am not so sure about how to roll them properly…may be I used too much flour while rolling them….can you please help me gemma?

    • Gemma Stafford on August 30, 2016 at 2:50 am

      Hi there,
      I have an idea that you made three mistakes.
      1. you over-mixed the butter into the dough. You want to keep it as it is grated, keep it cold, and do not blend it into the flour.
      2. It sounds like you over-wet it! This is a learning curve, you get to know when it ‘feels’ right. If it were not too wet, you would not need to over flour it.
      3. I think you over-handled the pastry. You need to hardly touch it, mix it with a knife as fast as you can, then refrigerate it, then roll it, make your tarts, then refrigerate and pop into a hot oven, where the will ‘pop’.
      Go back to the video, DO NOT GIVE UP!
      Gemma 🙂

  14. Afreen on August 28, 2016 at 5:44 am

    Please tell me are OTGs or ovens better for baking then convection microwave?I have a microwave and when ever I bake cakes or stuff they do not rise as I expect them to.

    • Gemma Stafford on August 29, 2016 at 12:52 am

      Hi Afreen,
      It depends on how you use it!
      if you are using a convection microwave on Convection only settings it should work in exactly the same way as a conventional oven.
      I would never use a combination of microwaves and Convection for baking. Most home baking requires consistent convection heat to be a success.
      Microwave mug recipes are the exception, as they are developed for the microwave.
      Is this what you mean??
      Gemma 🙂

  15. Minahil Ishaq on August 28, 2016 at 3:57 am

    You know I love your recipes a lot and I have learned cooking started from your no machine icecream to PIZZAS

    • Minahil Ishaq on August 28, 2016 at 4:00 am

      So an you please do a favour for me?? can you make restaurant/McDonald’s fries ?

    • Gemma Stafford on August 29, 2016 at 12:55 am

      That is great, I am so hapy to have you with us. i think the McDonalds fries are not for me!
      Gemma 🙂

  16. Khaleda Ismat on August 28, 2016 at 2:05 am

    Hello, I newly subscribe you and start to visit ur channel. I’m living outside America, it’s Bangladesh neighbor country of India. Lots of small videos I looked on YouTube but I liked your recipe n ur easy presentation. Once I prepare anything will try to post a pic. One regret I never could attend your any program in US. Thank you and wish your more success.
    Khaleda Ismat

    • Gemma Stafford on August 28, 2016 at 2:44 am

      Hi there Khaleda,
      It is so good to have you with us, thank you for your kind comments.
      my Craftsy classes are an online series of classes, which can be downloaded. Check it out through the link here on the website.
      One day I would love to visit your part of the world, we have many Bold Bakers now in India, Pakistan and Bangladesh, bringing lots of new ideas to me,
      Gemma 🙂

      • Khaleda Ismat on September 6, 2016 at 7:15 am

        Hi Gemma, would you please let me know what I may use instead of tartar cream?

        • Gemma Stafford on September 7, 2016 at 3:17 am

          If you use baking powder it is already included – cream of tartar is a by product of wine production – it is an acid – hard to say how to substitute it in every recipe 🙂

  17. Shik on August 28, 2016 at 12:54 am

    Hi Gemma, thanks for another awsome recipe as always! I am an ardent follower of all your videos and don’t miss out on even 1. Love each one so much 🙂 though it’s only my 2nd or 3rd time to be commenting.
    Could u please suggest a substitute for egg wash. I know u mentioned we could use milk in one of your previous videos but it doesn’t turn as much brown as urs 😐

    • Gemma Stafford on August 28, 2016 at 1:47 am

      Hi Shik,
      this is true! it will not brown in the same way. Milk/olive oil/melted butter are offered as good alternatives. Milled flax seeds which have been soaked in water release their protein and the water can be used, also the water in which chick peas or other pulses have been cooked. However, there is nothing really like an egg glaze, everything else in an ‘also ran’!
      Gemma 🙂

  18. Chit on August 27, 2016 at 11:21 pm

    HI Gemma! Success! I did spinach puff pastry” exactly how I saw it in your video…flaky…ohhhh so good! I wish I can send you a photo…How?

    • Gemma Stafford on August 28, 2016 at 1:48 am

      YEA! well done Chit, and following exactly the recipe is the idea, i am proud of you!
      Gemma 🙂

  19. Winnie on August 26, 2016 at 12:12 am

    Hi Gemma, I’m curious, when you say a recipe lasts –weeks/months, how do you know? Do you actually try it out? 😀

    • Gemma Stafford on August 26, 2016 at 2:25 am

      Hi Winnie,
      Yes, I do try it out! Also I am a trained chef and in college we did a lot of theory around food science, this is the foundation for cooking 🙂

  20. PJ on August 25, 2016 at 11:12 pm

    They look delicious. Can they be made with pre-fab filo dough?

    • Gemma Stafford on August 26, 2016 at 2:26 am

      Sure they can! follow the directions on the pack, and do use butter to laminate the filo. We used to make samosas at home with filo and lots of different fillings, delicious! 🙂

  21. JTBBCFFAUC on August 25, 2016 at 8:11 pm

    I’m just a kid, but I love your recipe. How do you figure out all those shortcuts?

    • Gemma Stafford on August 26, 2016 at 2:31 am

      I have been baking since I was a kid. I learned lots from my Mum, then I went to college when I was 18 for two years to train as a professional chef.
      After that it was picking things up as I traveled around the world! Practice is everything 🙂

  22. Cassie on August 25, 2016 at 7:06 pm

    Can you bake them and then freeze them for another time when you need a quick meal?

    • Gemma Stafford on August 26, 2016 at 2:35 am

      Hi Cassie, yes you can, depending on the fillings, if they are suitable for freezing then it will be perfect. If you use meats in the filling, as in chicken, lamb, beef, you will need to make your pie filling first to be sure it is cooked properly 🙂

  23. Maham on August 25, 2016 at 6:01 pm

    Hey Gemma,
    YAAAAAY!!!! another savoury recipe. Don’t get me wrong I do love sweet dishes and bakery items but sadly there aren’t many options for savoury baking . Love them. thanks alot for another great recipe that can be made easily with very basic ingredients, found at home. Love the idea of a pizza poptart. Can’t wait to try out.

    Maham 🙂

    • Gemma Stafford on August 26, 2016 at 2:36 am

      Hi Maham, that is great, I am happy to have you with us, thank you for your kind comment 🙂

  24. Chit on August 25, 2016 at 5:46 pm

    Oh wow Gemma…after watching how to do the tart dough I thought how frustrating I don’t know what to do with it! And here you come with these tarts! I am so excited! Must do it “now”!
    Gemma…I noticed though when you cut the pie that the bottom part seems to be still not fully baked? It looked a little transparent which means lack some time of baking? What do you think? Thanks

    Chit

    • Gemma Stafford on August 26, 2016 at 2:38 am

      Ha ha Chit! you have an eagle eye! yes, it was a little under, pressure of time when filming, it could have done with another few minutes in the oven!
      This pastry likes a good hot oven and to be fully baked. thank you for your kind support, and for being with us 🙂

  25. Ritika Sharan on August 25, 2016 at 4:46 pm

    This was an excellent video and so easy to make at home from scratch thank you so much for giving us such great video I follow each and every recipe of urs and have learned a lot..?

    • Gemma Stafford on August 26, 2016 at 2:41 am

      Thank you so much for your kind comments and for being with us 🙂

  26. Sharon Nanny on August 25, 2016 at 12:09 pm

    I make my own hot pockets, which are somewhat almost the same thing, except the dough isn’t pastry dough. Still I’ve already made a ham and cheese and a pepperoni pizza. I’ve got a few I plan to make again and I might use different fillings.

    • Gemma Stafford on August 26, 2016 at 2:46 am

      That is great, I am happy that you are working away in the kitchen Sharon 🙂

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