Laura Stanke, Maple Grove, Minnesota, won the GE Imagination At Work Award, taking home a set of GE Profile kitchen appliances for her pepperoni popover recipe.
See other 44th Pillsbury Bake-Off Recipes:
Pillsbury Bake-Off Recipes: A Sweet Treat Wins It All
Delicious Italian flavors are rolled up in crescent dough and baked to flaky perfection in a fabulous hot sandwich.
Prep Time: 15 minutes
tart to Finish: 35 minutes
1 tablespoon Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil
1 tablespoon semolina flour or cornmeal
1 can (8 ounces) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/8 teaspoon garlic salt
1/4 cup basil pesto
18 slices (1 1/2-inch size) pepperoni
1/2 cup shredded mozzarella cheese
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-by-1 1/4 inches), brush 1/2 teaspoon oil over bottom and side of each cup. Sprinkle 1/2 teaspoon 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. Yields 6 popovers.
1 Serving: Calories 300 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 780mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 4g); Protein 11g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 20%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 1