Best Pizza Poppers Recipes

PIZZA POPPERS

Steps:

• In a large bowl, combine 2 cups of flour, sugar, yeast, oregano and salt. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 1 minute. Stir in cheese and pepperoni; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Divide each piece into eight balls. Roll each ball into a 12-in. rope. Tie into a loose knot, leaving two long ends. Fold top end under roll; bring bottom end up and press into center of roll. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until golden brown. Serve warm with pizza sauce.

PEPPERONI PIZZA JALAPEñO POPPERS

Steps:

• Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
• Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
• Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
• Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

PEPPERONI PIZZA POPPERS

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. In a bowl add the flour and baking powder. Stir in the milk and the beaten egg. Add mozzarella, basil and pepperoni.
• 3. Spray a 24 count mini muffin pan with cooking spray. ( or two 12 count muffin pans ).
• 4. Spoon even portions, about 1 teaspoon per muffin cup.
• 5. Bake for 15 - 20 minutes or until golden. Serve with your favorite pizza sauce or marinara. You can also use whatever cheese you prefer. We like the taste of the cheddar and mozzarella combined.

MINI-PIZZA POPPERS

Steps:

• Heat the oven to 400°. Put the pie crusts on the counter for 15 minutes to soften.
• Put the pizza sauce and cheese in the bowl. Stir with the spoon until mixed. Save for later (you will need this in step 5).
• Unfold each pie crust. Take off the plastic sheets. Press out the fold lines on pie crusts, using your fingers. Cut each pie crust into seven 3 1/2-inch circles, using the biscuit or cookie cutter.
• Cut each pepperoni slice in half on the cutting board, using the knife.
• Put 2 pepperoni halves on center of each pie crust circle. Top with about 1 teaspoon of the cheese mixture.
• Brush the edge of each pie crust circle with a little water, using the pastry brush. Fold each circle in half over filling. Press edges of circles with the fork to seal. Place pizza poppers on the cookie sheet (you do not need to grease the cookie sheet).
• Bake 12 to 15 minutes or until pizza poppers are light golden brown. Use the pot holders to take cookie sheet out of oven. Right away, take pizza poppers off cookie sheet, using the pancake turner. Cool for 5 minutes on the wire cooling rack before serving.
• Serve warm pizza poppers with extra pizza sauce for dipping, if you like.

ROASTED TOMATO PIZZA POPPERS

Steps:

• Prepare roasted cherry tomatoes. meanwhile, on lightly floured surface, roll pizza dough one loaf at a time into a 15 x 12 inch rectangle. if dough becomes difficult to roll, cover and let rest occasionally. Cover dough loosely and let rest for 10 minutes.
• Preheat oven to 450. Using a 2 to 2 1/2 inch round cutter, cut circles from dough. Discard trimmings. Put dough rounds on lightly greased baking sheets. In small bowl, mix oil, oregano, and basil; brush over both sides of each dough round. Prick rounds all over with a fork.
• Bake dough rounds on baking sheets for 7 minutes; turn and top with cheese. Return to oven and bake 2 minutes more. Keep warm til ready to serve. Repeat with remaining dough rounds and cheese.
• Top each round with a spoonful of roasted cherry tomatoes. if desired, garnish with basil leaves. Serve warm. or at room temperature.
• Roasted Cherry Tomatoes: Preheat oven to 450. In a 13 x 9 inch baking pan, mix 2 pints red and/or yellow cherry or grape tomatoes, halved; 1 Tbsp. olive oil, 2 to 4 cloves garlic, minced, 2 tsp. balsamic vinegar and 1/2 tsp. dried fresh oregano, crushed, or 1 tsp snipped fresh oregano. Roast for 10 to 12 minutes or til tomatoes are wilted, stirring occasionally.

PIZZA POPPERS RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 350F. Slice each uncooked biscuit horizontally through the middle. This will give you a top and bottom for each Pizza Popper. Spray a muffin tin with the cooking spray. Place 1 biscuit half into each muffin tin. Start layering the Pizza Poppers. To each bottom biscuit dough add, 1 tablespoon of pizza sauce, 3 pepperonis, a few pieces of black olives, and cheese. Top with another biscuit half. After all of the poppers have been filled and topped with a biscuit, bake at 350F for 15 minutes or until the biscuits are golden.

ROASTED CHERRY TOMATO PIZZA POPPERS

Steps:

• In a 13x9x2-inch disposable foil pan combine tomatoes, 1 tablespoons oil, garlic, vinegar and 1/2 teaspoon dried oregano.
• For a charcoal grill, grill directly over medium coals for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. Remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Place pan on grill rack. Cover and grill as above.)
• Meanwhile, on a lightly floured surface, roll pizza dough, one loaf at a time, into a 15x12-inch rectangle (covering dough and letting rest occasionally during rolling). Cover dough loosely and let rest 10 minutes. Cut out circles using a 2 to 2-1/2-inch round cutter. Discard trimmings. Place circles on lightly greased baking sheets. Combine the 1/4 cup olive oil, 1 teaspoon oregano, and basil in a bowl. Brush mixture over both sides of the dough circles. Prick circles with a fork.
• For a charcoal or gas grill, place about a dozen* dough circles directly onto the well oiled grill rack directly over medium coals. Cover and grill 2 minutes. Turn the circles over, press down to flatten, and top each with 1 piece of cheese. Close grill and cook until the cheese melts and the dough is cooked through, about 2 minutes longer. Transfer to a baking sheet and top each with a spoonful of cooked tomatoes. Repeat with remaining circles, cheese, and tomatoes. Keep cheese topped dough rounds warm in a 250 degree F oven or serve at room temperature. Repeat with remaining dough rounds.
• If desired, sprinkle with basil leaves. Makes 56 to 60 poppers.

PIZZA POPPERS

Steps:

• 1. The amounts here are approximate because you will have a variety of different size peppers. I like to lay my peppers out and see what side they lie the flattest on, that way you will have a more stable pepper. Then you will cut your peppers off diagonally just above the stem line. Now remove what few seeds are inside.
• 2. Next dice up the pepperoni and Canadian bacon and grate your cheese and mix with pizza sauce altogether in a bowl, it's just that simple.
• 3. Now gently press as much filling inside each pepper as you can, leaving it heaping on top. Bake in a preheated 425° oven for about 20 min. If grilling or smoking, time will depend on temp of grill or smoker.