Go Back
+ servings
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.
Print Recipe
5 from 4 votes

Pizza Poptart

The best of two nostalgic treats - Bagel Bites and Poptarts!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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
  • ¼ teaspoon Kosher salt
  • ½ 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!