PEPPERONI-PESTO POPOVERS

Makes 6 popovers. From Laura Stanke, Maple Grove.

• 1 tbsp. olive oil (preferably extra-virgin)

• 1 tbsp. semolina flour or cornmeal

• 1 (8 oz.) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

• 1/8 tsp. garlic salt

• 1/4 c. basil pesto

• 18 slices (11/2 -inch diameter) pepperoni

• 1/2 c. shredded mozzarella cheese (2 oz.)

• 1/4 c. grated Parmesan cheese

Directions

Heat oven to 375 degrees. In 6-cup popover pan or 6 regular-size muffin cups (23/4 by 11/4 inches), brush 1/2 teaspoon of the oil over bottom and side of each cup. Sprinkle 1/2 teaspoon of flour over bottom and side of each cup.

Unroll dough sheet on cutting board. Sprinkle with garlic salt; spread with pesto. Top with pepperoni, arranging slices in 6 rows by 3 rows. Sprinkle with cheeses.

Using pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at short end, roll up each piece; place seam side down in popover cup so center of dough piece is on bottom and ends of dough are facing up (filling will show).

Bake 20 to 25 minutes or until tops are golden brown. Using knife or metal spatula, remove popovers from pan. Let cool 5 minutes before serving.

Nutrition information per serving: Calories 360, Fat 25 g, Saturated fat 8 g, Sodium 990 mg, Carbohydrates 20 g, Calcium 240 mg, Protein 20 g, Cholesterol 31 mg, Dietary fiber 1 g

Diabetic exchanges per serving: 1 1/2 other carb, 2 high-fat meat, 2 fat.