Pizza Pops Recipes

CAKE POPS

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

PIZZA POCKETS

Steps:

• Mix 1 1/4 cups flour, yeast and salt in bowl.
• Stir in warm water.
• Beat on low speed for 1/2 minute. Scrape bowl constantly.
• Beat 3 minutes on high speed.
• Stir in remaining flour with a spoon.
• Turn dough out on floured surface. Knead 6 to 8 minutes.
• Cover dough; let rest for 10 minutes.
• Divide into 6 parts.
• (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
• Add chopped tomatoes and tomato paste, spices and water.
• Cook 5 minutes.
• Roll each portion of pizza pocket dough into rounds.
• Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
• Fold dough in half and close with fork tines.
• Brush with beaten egg.
• Bake at 375 degrees for 30 to 35 minutes.

PIZZA POPS

Steps:

• Sift together flour, baking powder and salt.
• Cut in the shortening and add milk slowly, stirring constantly to form a soft dough.
• Turn dough out onto a lightly floured surface and knead lightly.
• Roll out to 1/4 inch thick and cut into 4 inch circles.
• Place circles on a plate and cover with a damp cloth.
• In a medium bowl mix tomato sauce, pepperoni, onions and mushrooms.
• Mix well.
• Stir in cheese and oregano until well combined.
• Place 2 T filling in the center of each circle, fold dough over to make a half circle.
• Press the edges tog with fingers.
• Pinch edges with a fork to completely seal.
• Deep fry in hot oil or bake at 400 degF for 15 minutes on well greased cookie sheet.

PIZZA POPS

Steps:

• Mix yeast with 1 cup of flour. Add all the rest of the ingredients and beat well.
• Knead in the rest of the flour. I am not sure of the amount of flour here as I do it by feel of the dough. The dough should be soft and elastic, not too dry.
• Let rest 15 minutes.
• Cut into 10 balls and roll out into 6" circles.
• Top with equal amounts of sauce on half of the circle leaving 1/2" at edge clear for sealing purposes.
• Add your choice of fillings. I love pepperoni, mushroom and cheese. Pinch edge well to seal.
• Prick tops and you can also brush with an egg wash mixture.
• Bake on cookie sheets at 350' for 30-35 minutes.

PIZZA POPS

Steps:

• Into a mixing bowl add and mix the Self-Rising Flour (1 cup), Plain Greek Yogurt (1 cup) and Salt (to taste).
• Kneed the dough on a floured surface for about 2 minutes. Roll the dough into a flat disk. Using a cookie cutter,cut the dough into small pieces,and top each dough with Tomato Sauce (to taste), Canned Pineapple Slices in Juice (to taste), and Ham (to taste).
• Top the pieces with Cheddar Cheese (to taste), and bake inside a preheated oven at 220 degrees C (425 degrees F) for about 20 minutes. Put each piece on bamboo skewers and serve.

PIZZA POPS

Steps:

• DOUGH: Mix flour, oil and salt with enough warm water to make a stiff dough. Let stand covered for 1/2 hour.
• FILLING: Combine ingredients.
• To assemble:
• Roll dough thin, and cut in circles. Place a tablespoon of filling on each. Fold over and seal the edges.
• Bake in the oven, (350 to 10 mins) or deep fry til golden.

PHILADELPHIA FRUIT PIZZA

Steps:

• Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
• Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
• Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
• Press preserves through sieve to remove any lumps; discard strained solids. Mix preserves with water until blended; brush onto fruit. Refrigerate 2 hours.