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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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