Homemade Pizza Pops

 Homemade Pizza Pops

My mom used to make homemade pizza pops often when I was in elementary school. I was always so proud that my mom could make something from scratch that all the other mom’s bought at the store. In fact they were my birthday meal request for my 8th birthday party. Poor Mom! She had to whip up a wackload of these puppies to feed an army of little girls. I can still remember how special I felt that day and how proud I was.

I have simplified them a bit from the way my mom made them by rolling out the dough and cutting it into squares (she cut out circles and used a press to seal them together). Although they don’t look quite as purty they are an easy alternative to the store-bought variety.

“Throwing something frozen into your child’s lunchbox is a great way to beat the morning rush. It also means that you won’t have to worry about food going bad because the frozen item will slowly thaw throughout the morning and help to keep any other food cool.

When deciding what items you want to freeze for school lunches it’s important to keep in mind how they reheat in the microwave. You don’t want to send something in your child’s lunch that will just become a gloppy unappetizing mess once the lunch hour hits.“

Get some freezer lunch ideas and the recipe for these Deluxe Pizza Pops on Smithfield.com.

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!

Homemade Pizza Pops
These are Deluxe Pizza Pops but you can swap out ingredients to suite your family.
Makes: 8 pizza pops
  • ½ cup chopped ham
  • ½ cup chopped pepperoni
  • ½ green bell pepper, chopped
  • ¼ cup sliced black olives
  • 1 cup grated cheese
  • ½ cup pizza sauce
  • 1 (14 oz) package pizza dough
  1. Mix together ham, pepperoni, pepper, olives, cheese and pizza sauce in a large bowl until well combined. Set aside.
  2. Roll pizza dough into a 10×20 inch rectangle. Cut the dough in half lengthwise creating two long strips 5×20 inches. Cut each strip into 4 creating a total of 8 (5 inch) squares.
  3. Divide filling among squares. Brush 2 adjacent edges of squares with water, bring opposites side across filling to seal into a triangle shape (make sure it is sealed well so that no filling will escape). Using your hands, maneuver the filling in the sealed triangles to spread evenly throughout the pocket.
  4. Place pizza pops on a parchment lined baking tray. With a sharp knife, poke three holes in the top of each pop to allow the steam to escape (this will keep the sides from bursting). Bake at 400ºF for 15 minutes or until golden brown and filling is bubbling through holes.
  5. Cool to room temperature before transferring to resealable plastic bags and storing in the freezer.