Blt Pops Recipes

BLT RESTAURANT POPOVERS

Steps:

• Place the popover pan, or muffin tins, in the oven. Heat the oven and pan to 350º.
• Gently warm the milk over low heat and set aside.
• Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
• Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
• Remove the popover pan from the oven and spray with nonstick vegetable spray.
• Fill each popover or muffin cup three-fourths full.
• Top each popover with approximately 2 ½ tablespoons of the grated cheese.
• Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
• Take out of oven, remove from pan, and serve immediately.

POPOVERS BY BLT STEAK

Steps:

• Place cupcake pans in the oven. Heat the oven and pans to 350°F
• Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in milk (so as not to cook the eggs). Set the mixture aside.
• Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the cupcake pans from the oven and spray with non-stick vegetable spray.
• While the batter is still slightly warm or room temperature (definitely not cool), fill each cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere.
• Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.

BLT POPS

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
• Remove pie crusts from pouches; unroll on lightly floured work surface. Using 2-inch T-shirt or jersey-shaped (or desired shape) cookie cutter, cut 10 to 12 shapes from each crust.
• Place half of the cutouts on cookie sheet. Gently press lollipop sticks into dough, with top of stick almost to top of cutout. Top each with 2 tomato halves; sprinkle evenly with cheese, bacon and basil. Cover with remaining cutouts; press edges together with fork. Brush tops with egg; sprinkle with salt.
• Bake 10 to 12 minutes or until edges begin to brown. Serve warm.