Appetizers · Cooking · Dinner

Pepperoni Pizza Poppers

Dun-dun-dun-dun. Ba-ba, ba-ba. (drums) Dun-dun-dun-dun!! Ba-ba, ba-ba! What? Don’t recognize that? Hmmm. I may be overreaching the bounds of my regular viewing audience here. Let’s try this.

That’s right! It’s back! Football season! Woo-hoo! Tonight is the return of Monday Night Football and I couldn’t be more pleased. My husband can’t wait until February 2013 when all the pigskin madness comes to a close. I know, we are NOT a normal couple. My Seahawks have two new quarterback prospects (who I’m every excited about) and a new wide receiver (who I’m trying to get on board with). It is going to be a great year! Surely I’ve mentioned before that I love football. Right? L.O.V.E. One of the beautiful things about NFL season is the food. Glorious game time snacks. There’s nothing better than settling in for three hours of helmet crunching, bone jarring hits with a table of munchies. They are one of my favorite things. Like these little poppers. Perfect for throwing back while you cheer on your favorite team. You may want to double or triple this recipe if you are having the whole gang over for a game. Pretty sure that in the heat of a the action I could take down half this batch solo. Yeah, I gain weight in the fall because of football…not holiday parties. Come on, I’ve been a Hawks fan since Kindergarten. I’m a stress eater. And usually, the Seahawks provide plenty of anxiety riddled games.

These poppers could not be easier or more delicious. Start with a can of flaky biscuits and break each one in half horizontally. Flatten and stack as follows. Pepperoni, cheese, pepperoni. Yes, think of it like pepperoni huddle…around a center of cheese.

Fold the edges up.

All the way around into a little bundle.

Repeat and put them (seam side down) in a 9×9 dish. Sprinkle with garlic salt, Parmesan cheese and Italian seasonings.



Pretend you just caught the game winning touchdown and spike that baby in the end zone. Or, in this case, some marinara.

Look at how glorious that is. Oh baby. Melty cheese and bread and deliciousness all over. Yum yum yum. PS: These poppers are devoured by anti-football people as well. My insane husband found them irresistible. They make a great lunch or easy dinner too!

Pepperoni Pizza Poppers
adapted from Riches to Rags

1 cans Pillsbury Grands Flaky Layers Biscuits
32 slices pepperoni
8 ounces mozzarella, cut into 16 cubes
1 beaten egg + 1 tablespoon of water
Shredded Parmesan Cheese
Italian seasonings
Garlic salt
1/2 cup marinara sauce
Preheat oven to 350° (temp listed on biscuit can)
Break each biscuit in half using the layer at the middle of the biscuit to get it started. Flatten each 1/2 biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit into a little bundle.
Line the rolls up in a greased 9×9 in. pan.  Mix egg and water together and brush egg wash over the biscuit bundles.  Sprinkle with Parmesan, Italian seasoning and garlic salt to taste.
Bake at 350°F for 18-20 minutes.
Serve the rolls with warm marinara sauce for dipping.

8 thoughts on “Pepperoni Pizza Poppers

  1. What a great idea!! Tomorrow I will be going to the store to buy these ingredients. My kids love pizza rolls and the other day I happen to read the ingredients… the ‘cheese’ is not even real its cheese substitute (whatever that means! don’t even want to know) so I decided NOT to buy pizza rolls anymore rather I could make them myself! Will definitely be trying this recipe! Thank you for sharing!

  2. Why do all these recipes say to put a slice of pepperoni then cheese then another slice of pepperoni and the ingredient list only states it for using 1 slice. Assuming it should be 36 slices if it is an 8 can bisquit. Can you put more pepperoni in them?

    1. Good gracious! How did I miss that? I have updated the recipe to reflect 32 slices of pepperoni…two for each of the 16 poppers. Thanks!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s