Someone on eGullet posted a recipe for making your own pop tarts. A lot of pop tart recipes just have you use a regular pie crust dough, but he tried to develop a crust that was akin to the original (although much tastier). So I decided to give them a try, and the result was delicious!
One of the things that makes pop tart dough different than you'd expect is that it's not sweetened. There's just 1 tsp of sugar to 3.5 cups of flour in the recipe. This makes it perfect for playing with savory fillings as well as sweet. And I love the visual fun of having a savory that looks sweet. To really play the trompe l'oeil card, I just need to figure out how to mimic the frosting and sprinkles in a savory application.
I've been pretty staid in my sweet fillings so far, just because I have so many jars of jam in my refrigerator. But there's lots of possibility for creative applications there too.
The other thing that's different about pop tart dough is that it's kind of dry. So you'll want a glass of milk to wash them down - it's the perfect pairing.