Pizza Poppers Recipe

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These Pizza Poppers have become an absolute legend in our household. I first whipped them up for a family game night, thinking they’d be a fun little snack. Little did I know they’d steal the show! My kids, who can be notoriously picky, devoured them, and even my husband, a pizza purist, was asking for the recipe. They are wonderfully versatile – perfect for parties, after-school snacks, or even a light, fun dinner. The beauty of these poppers lies in their simplicity and the sheer joy of biting into a warm, cheesy, pizza-flavored morsel. They are soft, chewy, and packed with that classic pizza taste we all know and love. The aroma that fills the kitchen while they bake is simply irresistible, promising a treat that’s both comforting and exciting. Since that first successful batch, they’ve become a go-to for pretty much any occasion, or even just a Tuesday night when we need a little pick-me-up. Trust me, once you try these, they’ll be on regular rotation in your home too!

The Ultimate Pizza Poppers Recipe

Get ready to create the most addictive and crowd-pleasing snack with this easy-to-follow Pizza Poppers recipe. These bite-sized delights encapsulate all the flavors of your favorite pizza in a convenient, poppable form.

Ingredients

For the Dough:

  • Active Dry Yeast: 1 packet (2 ¼ teaspoons or 7g)
  • Warm Water: 1 cup (105-115°F or 40-46°C)
  • Granulated Sugar: 1 tablespoon
  • All-Purpose Flour: 2 ½ to 3 cups (plus more for dusting) – Bread flour can also be used for a chewier texture.
  • Olive Oil: 2 tablespoons (plus extra for greasing the bowl)
  • Salt: 1 teaspoon

For the Filling:

  • Pizza Sauce: ¾ cup (store-bought or homemade)
  • Low-Moisture Part-Skim Mozzarella Cheese: 1 ½ cups, shredded (or use a mix of mozzarella and provolone)
  • Mini Pepperoni Slices: ¾ cup (or regular pepperoni, chopped)
  • Italian Seasoning: 1 teaspoon
  • Garlic Powder: ½ teaspoon
  • Optional Fillings: Cooked crumbled sausage, diced bell peppers (sautéed first), sliced olives, diced mushrooms (sautéed first).

For the Topping (Optional but Recommended):

  • Melted Butter: 2 tablespoons
  • Garlic Powder: ½ teaspoon
  • Dried Parsley or Italian Seasoning: ½ teaspoon
  • Grated Parmesan Cheese: ¼ cup

Instructions

Step 1: Activate the Yeast
In a large mixing bowl (or the bowl of your stand mixer), combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes, or until the mixture becomes foamy. This indicates the yeast is active. If it doesn’t foam, your yeast may be old, or the water might have been too hot or too cold; you’ll need to start over with fresh yeast.

Step 2: Make the Dough
To the foamy yeast mixture, add the olive oil and salt. Gradually add 2 ½ cups of flour. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until combined.
If the dough is too sticky, add the remaining ½ cup of flour, a little at a time, until the dough pulls away from the sides of the bowl but is still slightly tacky to the touch.

Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes by hand (or 3-5 minutes with the dough hook on medium-low speed) until the dough is smooth and elastic. It should spring back when lightly poked.

Step 4: First Rise
Lightly grease a large bowl with olive oil. Place the kneaded dough into the bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size. The ideal temperature for rising is around 75-85°F (24-29°C).

Step 5: Prepare Fillings & Preheat Oven
While the dough is rising, prepare your fillings. Ensure any vegetable fillings are pre-cooked and drained of excess moisture to prevent soggy poppers. Shred your cheese if it’s not already shredded.
About 20 minutes before the dough is ready, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Step 6: Punch Down and Divide Dough
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 24 equal pieces. You can do this by rolling it into a log and cutting, or by weighing portions if you want them perfectly uniform (each piece should be about 1 to 1.5 ounces or 30-40g).

Step 7: Shape and Fill the Poppers
Take one piece of dough and flatten it into a small disc, about 3 inches in diameter, either with your fingers or a small rolling pin. The edges should be slightly thinner than the center.
In the center of each disc, place about 1 teaspoon of pizza sauce, a small pinch of shredded mozzarella cheese (about 1 tablespoon), and 2-3 mini pepperoni slices (or equivalent chopped regular pepperoni). Sprinkle with a tiny bit of Italian seasoning and garlic powder.
Be careful not to overfill, as this will make sealing difficult and can cause them to burst during baking.

Step 8: Seal the Poppers
Carefully bring the edges of the dough disc up and over the filling, pinching them together tightly to seal. Roll the sealed ball gently between your palms to create a smooth, round popper. Ensure there are no gaps or holes where the filling can leak out.

Step 9: Arrange on Baking Sheet
Place the sealed pizza poppers, seam-side down, onto the prepared baking sheet, leaving about 1-2 inches of space between each one to allow for even baking and slight expansion.

Step 10: (Optional) Second Rise & Topping Prep
If you have time, you can cover the poppers loosely with plastic wrap and let them rest for another 15-20 minutes for a slightly fluffier texture. This isn’t strictly necessary but can improve the final product.
While they rest (or just before baking if skipping the second rise), prepare the optional topping. In a small bowl, mix together the melted butter, garlic powder, and dried parsley/Italian seasoning.

Step 11: Bake the Poppers
If using the butter topping, brush it generously over the tops of the pizza poppers. Then, sprinkle with grated Parmesan cheese.
Bake in the preheated 400°F (200°C) oven for 12-18 minutes, or until the poppers are golden brown and the cheese inside is melted and bubbly (you might see a little cheese oozing out, which is perfectly fine and delicious!). The exact baking time will depend on your oven and the size of your poppers.

Step 12: Cool and Serve
Once baked, remove the pizza poppers from the oven and let them cool on the baking sheet for a few minutes. They will be very hot inside! Transfer them to a wire rack to cool slightly more before serving. They are best enjoyed warm.

Nutrition Facts

  • Servings: Makes approximately 24 pizza poppers.
  • Calories per serving (1 popper): Approximately 90-120 calories.

Disclaimer: Nutritional information is an estimate and can vary depending on the specific ingredients used, precise measurements, and any substitutions made.

Preparation Time

  • Active Preparation Time: 35-45 minutes (includes dough making, shaping, and filling)
  • Dough Rising Time: 60-90 minutes (first rise) + 15-20 minutes (optional second rise)
  • Baking Time: 12-18 minutes
  • Total Time (including rising): Approximately 2 hours to 2 hours 45 minutes

How to Serve Pizza Poppers

Pizza Poppers are incredibly versatile. Here are some fantastic ways to serve them:

  • As an Appetizer:
    • Arrange them on a large platter for parties, game days, or gatherings.
    • Serve alongside a variety of dipping sauces.
  • Dipping Sauces (Essential!):
    • Classic Marinara Sauce: The quintessential pizza companion.
    • Ranch Dressing: A creamy, cool contrast to the warm poppers.
    • Garlic Butter Sauce: For an extra decadent, garlicky kick. Melt butter with minced garlic and a pinch of parsley.
    • Pesto Dip: Mix pesto with a little Greek yogurt or sour cream for a creamy, herby dip.
    • Spicy Aioli: Mayonnaise mixed with sriracha, garlic, and a squeeze of lime.
  • For Kids’ Parties:
    • They are perfectly sized for little hands.
    • A guaranteed hit with children – familiar flavors in a fun form.
  • As a Snack:
    • Ideal for an after-school snack that’s more substantial than chips.
    • Great for a movie night treat.
  • Lunchbox Addition:
    • They are tasty even at room temperature, making them a good lunchbox item. Pack with a small container of marinara for dipping.
  • Light Meal:
    • Serve a larger portion (4-5 poppers) with a side salad or some fresh vegetables and dip for a fun, light lunch or dinner.
  • Garnish Options:
    • Sprinkle with fresh chopped parsley or basil just before serving for a pop of color and freshness.
    • A little extra grated Parmesan cheese on top never hurts.

Additional Tips for Perfect Pizza Poppers

  1. Don’t Overfill: This is the golden rule! It’s tempting to cram as much filling as possible, but overfilling makes sealing difficult and increases the chances of the poppers bursting open during baking, creating a cheesy mess (albeit a tasty one). A little goes a long way.
  2. Cheese Choice Matters: Use low-moisture, part-skim mozzarella. Fresh mozzarella has too much water content and can make your poppers soggy. Shredding your own cheese from a block often yields better melting results than pre-shredded cheese, which can contain anti-caking agents.
  3. Pre-cook “Wet” Fillings: If you’re adding vegetables like mushrooms, onions, or bell peppers, sauté them first and pat them dry with a paper towel. This removes excess moisture that could otherwise make the dough soggy from the inside. The same goes for raw meats like sausage; cook and drain it thoroughly.
  4. Seal Tightly: Ensure the seams are very well pinched together. If you’re having trouble getting the dough to stick, you can lightly dab the edges with a tiny bit of water before pinching. Place them seam-side down on the baking sheet to help maintain the seal.
  5. Make-Ahead & Freezing Instructions:
    • Make-Ahead Dough: The dough can be made a day in advance and stored, covered, in the refrigerator after the first rise. Let it come to room temperature for about 30-45 minutes before shaping.
    • Freezing Unbaked Poppers: Assemble the poppers completely but don’t bake them. Place them on a baking sheet (not touching) and flash freeze until solid (about 1-2 hours). Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Bake from frozen, adding about 5-10 minutes to the baking time. No need to thaw.
    • Freezing Baked Poppers: Let baked poppers cool completely. Flash freeze as above, then transfer to a freezer-safe bag or container. Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy. Avoid microwaving if possible, as it can make them chewy.

FAQ Section (Frequently Asked Questions)

Q1: Can I use store-bought pizza dough instead of making it from scratch?
A1: Absolutely! Using store-bought pizza dough is a fantastic time-saver. One pound (about 450g) of refrigerated pizza dough (often found in the dairy aisle or deli section) will work perfectly for this recipe, yielding roughly the same number of poppers. Simply let it come to room temperature according to package directions, then divide, fill, and bake as instructed. You can also use canned biscuit dough or crescent roll dough for a slightly different texture and even quicker preparation – just flatten each biscuit/triangle, fill, and seal.

Q2: How do I store leftover Pizza Poppers?
A2: Store any leftover Pizza Poppers in an airtight container in the refrigerator. They will keep well for 3-4 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through and slightly crisped. You can also use an air fryer for reheating. Microwaving is an option for speed, but they might lose some of their crispness.

Q3: My Pizza Poppers came out soggy. What went wrong?
A3: Sogginess can be caused by a few things:
* Too much sauce: Use a thin layer of sauce.
* “Wet” fillings: Ingredients like fresh mozzarella or uncooked vegetables release moisture during baking. Always use low-moisture cheese and pre-cook/drain any high-moisture vegetables or meats.
* Dough not baked enough: Ensure they are golden brown and sound slightly hollow when tapped.
* Not sealing properly: If sauce or cheese leaks out extensively, it can make the bottoms soggy.

Q4: Can I make these gluten-free?
A4: Yes, you can adapt this recipe to be gluten-free. You’ll need to use a good quality gluten-free all-purpose flour blend that contains xanthan gum (or add it if your blend doesn’t include it) for the dough. Gluten-free doughs can sometimes be stickier and may not rise as much, so handle with care and adjust rising times if needed. Alternatively, look for pre-made gluten-free pizza dough in stores. Ensure all your fillings (like pepperoni and sauce) are also certified gluten-free.

Q5: What are some other creative filling ideas for Pizza Poppers?
A5: The possibilities are endless! Think of your favorite pizza toppings:
* Meat Lovers: Cooked crumbled sausage, bacon bits, and pepperoni.
* Veggie Deluxe: Sautéed bell peppers, onions, mushrooms, and black olives.
* Hawaiian: Diced ham and pineapple (make sure pineapple is well-drained).
* Buffalo Chicken: Cooked shredded chicken tossed in buffalo sauce with a bit of blue cheese or ranch.
* Spinach and Feta: Sautéed spinach (squeezed very dry) with crumbled feta and a touch of garlic.
* BBQ Chicken: Cooked shredded chicken tossed in BBQ sauce with red onion and cheddar cheese.
Remember to keep filling amounts small and pre-cook ingredients as needed!

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Pizza Poppers Recipe


  • Author: Dianna

Ingredients

For the Dough:

  • Active Dry Yeast: 1 packet (2 ¼ teaspoons or 7g)
  • Warm Water: 1 cup (105-115°F or 40-46°C)
  • Granulated Sugar: 1 tablespoon
  • All-Purpose Flour: 2 ½ to 3 cups (plus more for dusting) – Bread flour can also be used for a chewier texture.
  • Olive Oil: 2 tablespoons (plus extra for greasing the bowl)
  • Salt: 1 teaspoon

For the Filling:

  • Pizza Sauce: ¾ cup (store-bought or homemade)
  • Low-Moisture Part-Skim Mozzarella Cheese: 1 ½ cups, shredded (or use a mix of mozzarella and provolone)
  • Mini Pepperoni Slices: ¾ cup (or regular pepperoni, chopped)
  • Italian Seasoning: 1 teaspoon
  • Garlic Powder: ½ teaspoon
  • Optional Fillings: Cooked crumbled sausage, diced bell peppers (sautéed first), sliced olives, diced mushrooms (sautéed first).

Instructions

For the Dough:

  • Active Dry Yeast: 1 packet (2 ¼ teaspoons or 7g)
  • Warm Water: 1 cup (105-115°F or 40-46°C)
  • Granulated Sugar: 1 tablespoon
  • All-Purpose Flour: 2 ½ to 3 cups (plus more for dusting) – Bread flour can also be used for a chewier texture.
  • Olive Oil: 2 tablespoons (plus extra for greasing the bowl)
  • Salt: 1 teaspoon

For the Filling:

  • Pizza Sauce: ¾ cup (store-bought or homemade)
  • Low-Moisture Part-Skim Mozzarella Cheese: 1 ½ cups, shredded (or use a mix of mozzarella and provolone)
  • Mini Pepperoni Slices: ¾ cup (or regular pepperoni, chopped)
  • Italian Seasoning: 1 teaspoon
  • Garlic Powder: ½ teaspoon
  • Optional Fillings: Cooked crumbled sausage, diced bell peppers (sautéed first), sliced olives, diced mushrooms (sautéed first).

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 90-120

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