PIZZA STICKS 3-WAYS RECIPE BY TASTY

Pizza Sticks 3-Ways Recipe by Tasty image

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

Ingredients

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)

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!