BLT Pops

BLTs to go! These bite-sized morsels pack all the flavor of your favorite sandwich, served up on a stick. Start with Pillsbury™ refrigerated pie crusts for a quick start on the fun.

  • Prep Time 30 min
  • Total Time 45 min
  • Servings 10

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

  • 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.

Expert Tips

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.