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Ingredients
- 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
- 1 tablespoon semolina flour or cornmeal
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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
Details
Preparation
Step 1
1
Heat 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.
2
Unroll 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.
3
Using 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).
4
Bake 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.
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