Recipe By Chana Landman
Kellogg’s Pop-Tarts are famous for their sweet toaster pastries, that can be eaten as-is or popped into a vertical toaster. 50 years ago, they attempted to make a savory version called Presto Pizza, but the pastry to filling ratio made it dry and bland, and it never took off. Here I present the perfect solution: delicate puff pastry, a cheesy filling, and a flavor-bomb topping. YUM.
Serves: 10 pockets
Preheat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
Leaving a one-centimeter border, layer half a slice (or slightly narrower) of cheese and half a tablespoon sauce on one half of each puff pastry square. (If desired, drizzle olive oil and/or pizza seasoning. You can also add chopped veggies here.) To ensure a better seal, paint the border with egg wash.
Fold the dough over the filling to form a rectangular pocket, and press the edges together. Use the prongs of a fork to seal.
Brush each pop tart with egg wash, if desired. Prick the top with a fork to release steam while baking.
Place on a baking sheet, with about half an inch between each. Bake for 10 to 15 minutes, or until the crust is golden brown. Let cool five minutes on the pan before serving.
To serve, drizzle with Rotev.
To reheat, pop into a standing toaster oven for three to four minutes. If they are not completely sealed around the edges, lay flat and heat in microwave or oven until heated through.
Photography by Chomi Landman
