Pizza Sticks 3 Ways

Pizza Sticks 3 Ways

Recipe by Rie McClenny from tasty.co

Meal 2 Hr. 50 Mins.

Ingredients

24

24 servings

  • ¼ cup extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon italian seasoning
  • all purpose flour, for dusting
  • 1 tube refrigerated pizza dough, 13.8 ounce (390 G)
  • 40 slices pepperoni slices
  • 2 tablespoons grated parmesan cheese
  • pizza sauce, for serving
  • 8 oz cremini mushroom, cleaned and quartered
  • ½ medium red onion, diced
  • 1 green bell pepper, seeded and diced
  • kosher salt, to taste
  • black pepper, to taste
  • ¼ teaspoon red pepper flakes
  • ¼ cup extra virgin olive oil, divided
  • 1 tube refrigerated pizza dough, 13.8 ounce (390 G)
  • ½ cup shredded mozzarella cheese
  • ranch dressing, for serving
  • 40 cherry tomatoes
  • 1 tube refrigerated pizza dough, 13.8 ounce (390 G)
  • 2 tablespoons extra virgin olive oil
  • ½ cup shredded mozzarella cheese
  • chopped fresh basil, chopped, for garnish
  • pesto, for serving
  • 24 wooden skewers, 12 in (30 cm)

Instructions

  • Soak the wooden skewers in water for at least 30 minutes to prevent burning.
  • Preheat the oven to 400˚F (200˚C) and line 4 baking sheets, or as many as you have, with parchment paper.
  • Make the pepperoni pizza sticks: In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Set aside.
  • Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
  • Fold 5 pepperoni slices into quarters and thread onto a wooden skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
  • Starting at the pointed end of a skewer, weave a dough strip down around the pepperoni slices, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
  • Brush the skewers with the seasoned oil and sprinkle with the Parmesan cheese.
  • Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
  • Serve with pizza sauce for dipping.
  • Make the vegetarian pizza sticks: Spread the mushrooms, onion, and bell pepper in an even layer on a baking sheet. Season with salt, pepper, and the red pepper flakes and drizzle with 2 tablespoons of olive oil. Toss to coat.
  • Roast the vegetables for 15 minutes, until the mushrooms are golden brown. Remove from the oven and set aside to cool.
  • Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
  • Thread 1 piece of each vegetable onto the skewers to make 1 stack, spacing the stacks about 1 inch (2 ½ cm) apart (you should have about 4 stacks per skewer). Repeat to make 8 skewers total.
  • Starting at the pointed end of the skewer, weave a dough strip down around the vegetables, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
  • Brush the skewers with the remaining 2 tablespoons of oil and sprinkle with the mozzarella cheese.
  • Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
  • Serve with ranch dressing for dipping.
  • Make the margherita pizza skewers: Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
  • Thread 5 cherry tomatoes onto a skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
  • Starting at the pointed end of the skewer, weave a dough strip down around the tomatoes, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
  • Brush the skewers with the olive oil and sprinkle with the mozzarella cheese.
  • Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
  • Garnish with the basil and serve with pesto for dipping.
  • Enjoy!

Nutritional Facts

Per 24 servings

  • Calories: 263
  • Carbohydrate: 30g
  • Fat: 12g
  • Fiber: 1g
  • Protein: 7g
  • Sugar: 2g

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