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Laura Stanke
Maple Grove, Minnesota
Pepperoni-Pesto Popovers
Delicious Italian flavors are rolled up in crescent dough and baked to flaky perfection in a fabulous hot sandwich.
Pepperoni-Pesto Popovers
- Prep Time 15 min
- Total 35 min
- Ingredients 8
- Servings 6
Ingredients
- 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
- 1 tablespoon semolina flour or cornmeal
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1/8 teaspoon garlic salt
- 1/4 cup basil pesto
- 18 slices (1 1/2-inch size) pepperoni
- 1/2 cup shredded mozzarella cheese (2 oz)
- 1/4 cup grated Parmesan cheese
Instructions
-
Step1Heat 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.
-
Step2Unroll 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.
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Step3Using 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).
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Step4Bake 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.
Nutrition
300
Calories
20g
Total Fat
11g
Protein
19g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Popover
- Calories
- 300
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 780mg
- 33%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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