Pizza Poppers are perfectly paired with lighthearted Korean dramas and a side of pasta salad.
- Pillsbury Thin Crust Pizza Dough or other thin crust pizza dough
- 3/4-1 cup of shredded mozzarella cheese
- Heated pizza sauce (for dipping)
- Italian seasoning mix
- Butter (about 1/2-1 tsp)
Choose as many as you like.
- 1/4-1/2 package of pepperoni (2-3.5 ounces)
- 1/4-1/2 package of Canadian bacon
- 4-6 slices of bacon (hardwood, hickory, maple, it’s up you)
- 1 Italian sausage, crumbled
- Spinach (1-2 leaves per square)
- Preheat oven to 350 degrees.
- Butter a round cake pan and set aside.
- Crisp pepperoni/Canadian bacon in nonstick skillet over medium-high heat for 2-3 mintues. Cook and cover Italian sausage on medium-high heat in hot water for 10-15 minutes or until cooked. Drain and set aside. I’m afraid to cook bacon over the stovetop (don’t judge me), so I suggest cooking the bacon in a 375 degree oven for 6-7 minutes on either side or until crisp. Drain and set aside.
- Roll pizza dough onto (lightly) powdered surface. Using a pizza cutter, cut dough into squares. I recommend cutting no more than four lines horizontally, five lines vertically (20 squares).
- Top each square with topping of choice and mozzarella cheese. Move quickly, because the closer the dough gets to room temperature, the harder it is to manipulate.
- Close each square by folding the corners into the center of the dough (you’re making a ball. Or something like a ball.)
- Place dough seam-side-down into cake pan. Top with Italian seasoning.
- Bake for 15-20 minutes or until dough is lightly browned and cooked through.
- Serve with pizza sauce for dipping and pasta salad for pleasure.