In addition to the category winners, printed here last week, there were also some special award winners announced in the Pillsbury Bake-Off. Laura Stanke from Maple Grove (yeah, Minnesota!) was named the GE Imagination at Work Award winner for …
Heat oven to 375 degrees. In 6-cup popover pan or 6 regular-size muffin cups (2¾ by 1¼ inches), brush ½ teaspoon olive oil over bottom and side of each cup. Sprinkle ½ teaspoon semolina flour or cornmeal over bottom and side of each cup.
Unroll one 8-ounce can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet on cutting board. Sprinkle with 1/8 teaspoon garlic salt; spread with ¼ cup basil pesto. Top with 18 slices pepperoni, arranging slices in 6 rows by 3 rows. Sprinkle with ½ cup shredded mozzarella cheese and ¼ cup grated Parmesan cheese.
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.