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Pizza on a Stick

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 of Norfolk, Virginia
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 8 ounces Italian turkey sausage links
  • 2 cups whole fresh mushrooms
  • 2 cups cherry tomatoes
  • 1 medium onion, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 30 slices turkey pepperoni (2 ounces)
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1-1/4 cups pizza sauce, warmed

Directions

  • 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 soaked wooden skewers, alternately thread the
  • 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 and press dough against
  • last ingredients on the skewer. 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 at
© Taste of Home 2013

2 of 2

Pizza on a Stick (continued)

Directions (continued)

  • 400° for 10-12 minutes or until vegetables are tender and pizza
  • crust is golden. Immediately sprinkle with cheese. Serve with pizza
  • sauce. Yield: 5 servings.
Nutrition Facts: 2 kabobs with 1/4 cup sauce equals 400 calories, 13 g fat (5 g saturated fat), 58 mg cholesterol, 1,208 mg sodium, 42 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013