Pizza Poptart

Recipes » Snacks » Pizza Poptart

Nostalgic recipes are everywhere right now, and as much as I love recreating some of my favorite childhood treats, I also love creating new treats inspired by them! So when I thought about creating a nostalgic recipe, I decided to combine two fun treats, Poptarts and Bagel Bites, into a delicious Pizza Poptart! These are so easy to make and can be ready in less than 30 minutes, so what are you waiting for?!

Close up of a pizza poptart on a white  surface. A golden flakey crust with fork imprints around the edges, topped with red pizza sauce and white mozzerella cheese

Why this recipe works

Pie crust is super versatile so the savory pizza toppings balance perfectly with the light and flaky pie crust. And instead of topping the poptart with icing, we top it with a little bit of save and more cheese!

Ingredients and notes

Pizza Poptart Ingredients

Pie Crust – I use roll-out pie crusts for this, but you can make your own if you prefer. You’ll want to follow a recipe for a double crust.

Pizza Sauce – You could probably do a white pizza here if that’s what you prefer, but I’m channeling Bagel Bites so there is sauce both in the poptart and on top!

Cheese – If cheeseless pizza exists, I don’t want to know about it! Cheese goes inside the poptart, and more is melted on top!

How to make this recipe

Images for the first four steps of the Pizza Poptart Process

Crust

Step 1

Roll out two pie crusts to just a bit thinner than they come out of the package.

Step 2

Slice each pie crust into three long rectangles.

Step 3

Brush each rectangle with olive oil, leaving the edges uncovered, and sprinkle a pinch of salt and a couple pinches of Italian seasoning on top of the olive oil.

Filling

Step 4

Using the back of a spoon spread half of the rectangle with 1-2 teaspoon of pizza sauce, leaving the edges uncovered.

Step 5

Sprinkle about 2 tablespoons shredded mozzerella cheese on top of the sauce and add any toppings.

Step 6

Brush the edges of the rectangle with egg.

Step 7

Fold the empty half of the rectangle overtop of the half with sauce and cheese, and seal the edges together, first with your fingers, then press with a fork.

Step 8

Brush the tops of the poptarts with more egg, then bake for 12-15 minutes.

Images for the second four steps of the Pizza Poptart Process

Topping

Step 9

Top with another teaspoon of sauce and a tablespoon of cheese, and bake for another 2-4 minutes, till cheese is melted.

Close-up of the inside of a Pizza Poptart (two halves stacked on top of each other, both facing out), surrounded by other full pizza poptarts

Recipe FAQs

What are good toppings for homemade pizza?

I tested this recipe with pepperoni, but you can use any meats, veggies, or yes, even pineapple! Whatever excites you! If you’re using meat, it should be pre-cooked before adding it to the Poptart. Don’t put raw meat in there – it won’t cook fully and will likely contaminate all the other ingredients!

What cheese is best for homemade pizza?

I used shredded mozzerella here, but any type of cheese you enjoy will work. Shredded cheese is definitely best, and I like the rustic cut because it’s a bit thicker, but if you use a finer shredded cheese, just keep an eye on it because it will melt much faster!

What do vegans use instead of cheese?

If you want to skip the cheese, I personally really enjoy Daiya, which is a vegan cheese. It does not melt the same as cheese with dairy in it, and in fact, it never really looks like it melts at all, but it does get a deliciously creamy texture that I’ve enjoyed on a homemade pizza.

Top down view of pizza poptarts on a white surface. A square poptart is in the center, and all the poptarts surrounding it are partially out of the frame on all sides.

Tips & Tricks

  • When sealing the edges of the poptart, it’s important to make sure they’re sealed really well or the sauce will leak out. I like to press the edges between my pointer finger and thumb until you can no longer see the seam.
  • Though baking is usually quite precise, there is a lot of flexibility with this recipe. The oil, salt, seasoning, sauce, and cheese, can really be measured with your heart. Find the amounts that taste good to you and use that!
  • Be cautious to not over-stuff your poptart! If your poptart is over-filled, the dough will get holes and the fillings will leak out!

Related Recipes

Sangria Poptarts
Apple Cider Poptarts
Strawberries & Champagne Poptarts
Everything Muffins

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Pizza Poptart

The best of two nostalgic treats – Bagel Bites and Poptarts!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Servings: 6 poptarts

Equipment

  • Rolling pin (or similar – a wine bottle or can of nonstick spray will do the trick!)
  • Kitchen brush if you have one. If not, you can use your fingers and a spoon!
  • Baking sheet

Ingredients

  • 2 roll-out pie crusts
  • 1 egg
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon Kosher salt
  • 1/2 cup pizza sauce
  • 2 cups shredded mozzerella cheese

Instructions

  • Preheat oven to 400 F and let pie crusts sit out for 10-15 minutes.
  • Line a baking sheet with parchment paper.
  • Beat egg and set aside.
  • Roll out pie crusts to slightly thinner than they are in the package.
  • Cut crusts into long rectangles.
  • Brush crusts with olive oil, leaving the edges uncovered.
  • Sprinkle a pinch of salt and a couple pinches of Italian seasoning on top of the olive oil.
  • Brush 1-2 teaspoons pizza sauce on half of each rectangle, leaving the other half with only olive oil, and the edges uncovered.
  • Sprinkle 1-2 tablepoons of cheese on top of the sauce and add any toppings youd like!
  • Brush the edges of the crust with the beaten egg, fold the olive oil side of the rectangle over top of the sauce and cheese side, and seal the edges with your fingers, then press edges with a fork.
  • Brush the tops of each poptart with more egg, then bake 12-15 minutes.
  • Top with more sauce and cheese, then bake for another 2-4 minutes, until the cheese on top has melted.
  • Serve hot and enjoy!

Notes

When sealing the edges of the poptart, it’s important to make sure they’re sealed really well or the sauce will leak out. I like to press the edges between my pointer finger and thumb until you can no longer see the seam.
Though baking is usually quite precise, there is a lot of flexibility with this recipe. The oil, salt, seasoning, sauce, and cheese, can really be measured with your heart. Find the amounts that taste good to you and use that!
Be cautious to not over-stuff your poptart! If your poptart is over-filled, the dough will get holes and the fillings will leak out!

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