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
- 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
- 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. Yield: 5 servings.
Originally published as Pizza on a Stick in Light & Tasty June/July 2002, p37
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