📝 About This Recipe
Transform family pizza night into a whimsical adventure with these delightful Pizza Lollipops! These savory treats feature swirls of fluffy dough, zesty tomato sauce, and gooey mozzarella, all rolled into a perfect spiral and served on a stick. They are the ultimate finger food for little hands, offering a playful crunch and a burst of classic Italian flavors in every bite-sized circle.
🥗 Ingredients
The Dough & Base
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 2 tablespoons All-purpose flour (for dusting the work surface)
- 1 tablespoon Cornmeal (for a crunchy bottom crust)
The Filling
- 1/2 cup Marinara Sauce (thick consistency works best)
- 1.5 cups Shredded Mozzarella Cheese (low-moisture variety)
- 1/4 cup Grated Parmesan Cheese (for extra salty depth)
- 1/2 cup Mini Pepperoni Slices (or finely chopped regular pepperoni)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
The Glaze & Assembly
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely minced)
- 12 pieces Lollipop Sticks (oven-safe wooden skewers or thick cake pop sticks)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly sprinkle the parchment with cornmeal to prevent sticking and add texture.
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2
If using wooden skewers, soak them in water for 10 minutes prior to use to ensure they don't scorch in the oven.
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3
On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 12x8 inches in size and about 1/4 inch thick.
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4
Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border along the top long edge to help seal the roll later.
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5
Sprinkle the garlic powder and dried oregano evenly over the sauce for an aromatic base.
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6
Layer the shredded mozzarella, parmesan cheese, and mini pepperoni slices across the dough, ensuring an even distribution so every 'pop' is flavorful.
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7
Starting from the long edge closest to you, carefully roll the dough into a tight log (similar to a cinnamon roll). Pinch the seam firmly to seal.
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8
Using a sharp serrated knife or a piece of unflavored dental floss, slice the log into 12 equal rounds, each about 1 inch thick.
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9
Place each round onto the prepared baking sheet, leaving at least 2 inches of space between them as they will expand.
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10
Carefully insert a lollipop stick into the side of each round, pushing it about halfway into the center of the dough spiral.
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11
In a small bowl, whisk together the melted butter and minced parsley. Lightly brush the tops and sides of the pizza pops with this mixture.
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12
Bake for 15-18 minutes, or until the cheese is bubbly and the crust is a beautiful golden brown.
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13
Remove from the oven and let them cool on the baking sheet for 5 minutes. This allows the cheese to set so they stay firmly on the sticks.
💡 Chef's Tips
Use cold cheese but room temperature dough; the dough is easier to stretch, and the cold cheese melts more slowly, preventing a mess. Avoid over-saucing the dough, as too much moisture will cause the 'lollipops' to slide off the sticks during baking. If the dough is too springy and keeps shrinking back, cover it with a towel and let it rest for 5 minutes to relax the gluten. For a vegetarian version, swap pepperoni for finely chopped bell peppers or olives. Make sure to pinch the final seam very tightly to prevent the spiral from unfurling in the oven.
🍽️ Serving Suggestions
Serve with a small bowl of warm marinara sauce for extra dipping fun. Pair with crunchy carrot and celery sticks to balance the meal with fresh veggies. A side of creamy ranch dressing is always a hit with kids for dipping the crust. Serve alongside a sparkling fruit punch or apple juice for a festive party vibe. Arrange them upright in a heavy glass or a foam block for a stunning 'pizza bouquet' presentation.