bannock pizza pops

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 10 pizza pops
Difficulty: Easy to Medium
Category: Snack / Appetizer / Indigenous Fusion
Cuisine: Indigenous-Inspired / Comfort Food

Introduction

Bannock Pizza Pops are a fun and flavorful fusion of traditional Indigenous bannock and classic pizza, shaped into hand-held mini pies on sticks. These tasty little pockets are crispy on the outside, soft and fluffy inside, and bursting with cheesy, saucy, meaty (or veggie) pizza fillings.

Perfect for school lunches, party snacks, camping trips, or even family dinners, Bannock Pizza Pops are customizable, crowd-pleasing, and easy to make with kids. Whether baked or fried, they offer a satisfying mix of tradition and comfort food in a playful, modern format.

What is Bannock?

Bannock is a traditional Indigenous flatbread with deep roots in many cultures across Turtle Island (North America). Originally cooked over open flames or in cast iron pans, modern bannock can be fried, baked, or grilled and made with simple pantry staples like flour, baking powder, and water or milk.

In this recipe, we use bannock dough as the base for a pizza pop — soft, flavorful, and ideal for holding warm, gooey fillings.

Ingredients

For the Bannock Dough:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil or melted butter

• 3/4 cup warm water or milk (more if needed)

For the Pizza Filling (Customizable):

• 3/4 cup pizza sauce or tomato sauce

• 1 cup shredded mozzarella cheese

• 1/2 cup pepperoni slices (or cooked sausage, ham, mushrooms, etc.)

• 1/4 cup diced bell peppers or onions (optional)

• Dried oregano or Italian seasoning to taste

• Salt and pepper to taste

Optional:

• Popsicle sticks or skewers (for true “pizza pop” style)

• Extra oil or butter for brushing or frying

• Parmesan and garlic butter for garnish

Equipment Needed

• Mixing bowl

• Rolling pin (or just your hands)

• Baking sheet or frying pan

• Knife or round cutter

• Fork (for sealing)

• Parchment paper (optional)

Instructions

Step 1: Make the Bannock Dough

1. In a large bowl, mix the flour, baking powder, and salt.

2. Add oil or melted butter, then slowly add the warm water or milk, mixing with a spoon or your hands until a soft dough forms.

3. Knead gently on a floured surface for 1–2 minutes until the dough is smooth but not sticky.

4. Cover with a cloth or wrap and let it rest for 10–15 minutes while you prepare your fillings.

Tip: You can make the dough ahead of time and refrigerate for up to 24 hours.

Step 2: Prepare Your Fillings

While the dough rests:

• Slice your pepperoni or other meats, dice vegetables, and shred cheese.

• Warm your pizza sauce if desired for easier spreading.

• Combine all fillings in a bowl or keep separate for layering.

Customize it! Use leftover roast chicken, sautéed mushrooms, or plant-based cheese for dietary needs.

Step 3: Roll and Cut the Dough

1. On a floured surface, roll out the dough to about 1/4 inch thick.

2. Use a round cutter (about 3–4 inches wide) or a knife to cut out even circles or squares.

3. Re-roll scraps as needed to make 20 pieces total (10 pizza pops, 2 pieces each).

Fun Idea: If using sticks, lay one between the dough circles when forming.

Step 4: Assemble the Pizza Pops

1. On half of your dough pieces, add a spoonful of pizza sauce, a pinch of cheese, and your chosen toppings.

2. Leave a border around the edges to seal.

3. Place a second dough piece on top and gently press down.

4. Use a fork to crimp the edges all the way around, sealing the filling inside.

Step 5: Cook the Pizza Pops

Option 1: Bake

1. Preheat oven to 400°F (200°C).

2. Place pizza pops on a parchment-lined baking sheet.

3. Brush tops with a little oil or melted butter.

4. Bake for 12–15 minutes, or until golden brown and puffed.

Option 2: Fry

1. Heat 1 inch of oil in a deep pan over medium-high heat (about 350°F / 175°C).

2. Fry the pizza pops in batches, 2–3 minutes per side, until golden and crispy.

3. Drain on paper towels.

Optional Garnish:

• Brush hot pizza pops with garlic butter and sprinkle with Parmesan.

• Serve with extra warm pizza sauce or ranch for dipping.

Variations

• Vegetarian: Try mushrooms, olives, spinach, or roasted red peppers with cheese.

• Breakfast: Add scrambled eggs, bacon, and cheddar.

• Sweet Version: Use Nutella and banana or apple pie filling for a dessert twist.

• Gluten-Free: Substitute with gluten-free all-purpose flour and add 1/2 tsp xanthan gum.

Serving Suggestions

Bannock Pizza Pops are perfect as:

• Lunchbox treats

• Party appetizers

• Road trip snacks

• Game-day eats

• Campfire food (just reheat over a fire!)

Serve with dips like:

• Marinara or pizza sauce

• Ranch or garlic dip

• Spicy aioli or sriracha mayo

Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Freeze cooked pops individually on a tray, then transfer to a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for 10–15 minutes.

• Reheat: Best reheated in oven or air fryer. Microwave makes them softer but still tasty.

Nutrition Information (Per 1 Pizza Pop)

Note: Nutrition will vary based on fillings and cooking method (baked vs. fried).