Pepperoni-Pesto Popovers

Delicious Italian flavors are rolled up in crescent dough and baked to flaky perfection in a fabulous hot sandwich.

  • Prep: 15 MIN
  • Total: 35 MIN
  • Servings: 6


  1. 1 tablespoon Extra Virgin Olive Oil or Pure Olive Oil
  2. 1 tablespoon semolina flour or cornmeal
  3. 1 can (8 oz) refrigerated Crescent Dough Sheet
  4. 1/8 teaspoon garlic salt
  5. 1/4 cup basil pesto
  6. 18 slices (1 1/2-inch size) pepperoni
  7. 1/2 cup shredded mozzarella cheese (2 oz)
  8. 1/4 cup grated Parmesan cheese


  • Heat oven to 375°F. In 6-cup popover pan or 6 regular-size muffin cups (2 3/4×1 1/4 inches), brush 1/2 teaspoon of the oil over bottom and side of each cup. Sprinkle 1/2 teaspoon of the flour over bottom and side of each cup.
  • Unroll dough sheet on cutting board. Sprinkle with garlic salt; spread with pesto. Top with pepperoni, arranging slices in 6 rows by 3 rows. Sprinkle with cheeses.
  • Using pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at short end, roll up each piece; place seam side down in popover cup so center of dough piece is on bottom and ends of dough are facing up (filling will show).
  • Bake 20 to 25 minutes or until tops are golden brown. Using knife or metal spatula, remove popovers from pan. Let cool 5 minutes before serving.


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