PIZZA ON A STICK
My daughter and her friends had fun turning sausage, pepperoni, veggies and pizza dough into these cute kabobs. Give our version a try or make your own using you favorite light pizza toppings. -Charlene Woods, Norfolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. When cool enough to handle, cut sausage into 20 pieces. On 10 metal or wooden skewers, alternately thread sausage, vegetables and pepperoni., Unroll pizza dough onto a lightly floured surface; cut widthwise into 1-in.-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip. Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through. Wrap the remaining end of dough strip around skewer above the first ingredient. Repeat with remaining dough strips and prepared skewers., Arrange kabobs on a baking sheet coated with cooking spray. Bake 10-12 minutes or until vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce.
Nutrition Facts : Calories 400 calories, Fat 13g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 1208mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
PIZZA STICKS 3-WAYS RECIPE BY TASTY
Here's what you need: extra virgin olive oil, garlic powder, italian seasoning, all purpose flour, refrigerated pizza dough, pepperoni slices, grated parmesan cheese, pizza sauce, cremini mushroom, medium red onion, green bell pepper, kosher salt, black pepper, red pepper flakes, extra virgin olive oil, refrigerated pizza dough, shredded mozzarella cheese, ranch dressing, cherry tomatoes, refrigerated pizza dough, extra virgin olive oil, shredded mozzarella cheese, chopped fresh basil, pesto, wooden skewers
Provided by Rie McClenny
Categories Sides
Time 1h50m
Yield 24 pizza sticks
Number Of Ingredients 25
Steps:
- 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!
Nutrition Facts : Calories 237 calories, Carbohydrate 30 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
CRAZY KIDS PERSONAL PIZZA
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 550 degrees. Place pizza stone inside about 20 minutes before baking the pizzas off.
- Shape the pizza in individual pies. Use flour to keep the dough from sticking to your work surface. Top each pie with a drizzle of olive oil, the tomato sauce, mozzarella and Romano. Give each child their own and let them top it as they like. For example you can go traditional Italian and top it with pepperoni and onion. Or make the pizza "Hawaiian" by adding the Canadian bacon and pineapple. Place the topped pizzas on the pizza stone and cook until the crust is golden brown and the cheese is all melty.
KIDS CAN MAKE: PIZZA SKEWERS
Pizza meets kebabs on the grill. We like to pull the chunks of sausage, bread and tomatoes off the skewers with our hands, dip them in tomato sauce and eat-just like a New York slice, no forks allowed. For little kids: Let them dump the ingredients into the bowl, stir them up and tear the basil leaves over the skewers. For big kids: Let them measure out the ingredients, roll out the dough and thread the skewers.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak eight 12-inch wooden skewers in water for 30 minutes. Prepare a grill for medium heat. Cut a 12-inch-square piece of aluminum foil.
- Stir together the oil, Italian seasoning and 1 teaspoon salt in a large bowl.
- Dust a work surface with flour. Roll the dough into a rectangle about 11 by 6 by 1/4 inches. Using a pizza wheel or a knife, cut the dough into 1-inch strips, then into 1-inch squares. Add the dough squares, tomatoes and sausage to the seasoned oil, and toss gently to coat.
- Working quickly to keep the dough from getting warm, thread the skewers, alternating sausage pieces (skewer them through the casings), tomatoes and dough squares (skewer them through opposite sides of each square, keeping them as flat as possible so they cook through). Leave 1/2 inch of the skewer at both ends empty. Each skewer should have 4 pieces each of sausage and dough and about 3 tomatoes.
- Grill the skewers, covered, until the tomatoes have dark grill lines and the dough squares have started to puff, 2 to 3 minutes. Put the prepared foil square on the grill, and transfer the skewers onto the foil cooked-side up, so that they are almost touching. Top with the mozzarella, and grill, covered, until the tomatoes are soft, the dough squares have doubled in size and the mozzarella has melted, 3 minutes more.
- Divide the skewers among 4 plates. Tear the basil leaves over the tops. Serve with the marinara sauce, for dipping, and pass the Parmesan and red pepper flakes.
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