Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
10
to 12 paper lollipop sticks or craft sticks
5
to 6 grape tomatoes, cut in half
1/3
cup shredded mozzarella cheese
4
slices bacon, crisply cooked, crumbled (about 1/4 cup)
1/4
cup chopped fresh basil leaves or arugula
1
egg, slightly beaten
1
to 2 teaspoons salt
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
Remove pie crusts from pouches; unroll on lightly floured work surface. Using 2-inch T-shirt or jersey-shaped (or desired shape) cookie cutter, cut 10 to 12 shapes from each crust.
Place half of the cutouts on cookie sheet. Gently press lollipop sticks into dough, with top of stick almost to top of cutout. Top each with 2 tomato halves; sprinkle evenly with cheese, bacon and basil. Cover with remaining cutouts; press edges together with fork. Brush tops with egg; sprinkle with salt.
Bake 10 to 12 minutes or until edges begin to brown. Serve warm.
