BLT Pops

BLT Pops

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

Prep Time



Total Time




10 to 12


box Pillsbury® refrigerated pie crusts, softened as directed on box
to 12 paper lollipop sticks or craft sticks
to 6 grape tomatoes, cut in half
cup shredded mozzarella cheese
slices bacon, crisply cooked, crumbled (about 1/4 cup)
cup chopped fresh basil leaves or arugula
egg, slightly beaten
to 2 teaspoons salt
  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.
Makes 10 to 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cut the pie crusts with a 2-inch round cookie cutter instead of a T-shirt or other shape.
These pops can be made ahead and refrigerated, then reheated in a 350°F oven prior to serving.
Substitute 1/4 cup chopped tomato for the grape tomatoes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.