BLT Pops

Blogger Cheri Liefeld of Adventures in the Kitchen serves up a BLT on a stick.

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Prep Time 30 min
Total Time 45 min
Servings 10

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

10: to 12 paper lollipop sticks or craft sticks

5: to 6 grape tomatoes, cut in half

1/3: cup shredded mozzarella cheese

4: slices bacon, crisply cooked, crumbled (about 1/4 cup)

1/4: cup chopped fresh basil leaves or arugula

1: egg, slightly beaten

1: to 2 teaspoons salt

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Directions

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
2 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 2-inch T-shirt or jersey-shaped (or desired shape) cookie cutter, cut 10 to 12 shapes from each crust.
3 Place half of the cutouts on cookie sheet. Gently press lollipop sticks into dough, with top of stick almost to top of cutout. Top each with 2 tomato halves; sprinkle evenly with cheese, bacon and basil. Cover with remaining cutouts; press edges together with fork. Brush tops with egg; sprinkle with salt.
4 Bake 10 to 12 minutes or until edges begin to brown. Serve warm.