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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