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BLT Pops

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  • Prep 30 min
  • Total 45 min
  • Servings 10
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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.
By Cheri Liefeld
Updated Aug 14, 2012
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  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut the pie crusts with a 2-inch round cookie cutter instead of a T-shirt or other shape.
  • tip 2
    These pops can be made ahead and refrigerated, then reheated in a 350°F oven prior to serving.
  • tip 3
    Substitute 1/4 cup chopped tomato for the grape tomatoes.


Nutrition Facts are not available for this recipe
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