Pepperoni Pizza Sticks Recipes

PIZZA STICKS 3-WAYS RECIPE BY TASTY

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!

PEPPERONI PIZZA STICKS

Steps:

• Remove breadsticks from package and place in single layer on ungreased baking sheets.
• Spread about 1/2 tablespoon of reserved pizza sauce lightly on each breadstick.
• Top each with 5 slices of pepperoni and 1 tablespoon shredded Mozzarella cheese.
• Bake at 375F for 10-12 minutes or until cooked through.
• Serve pizza sticks warm with remaining pizza sauce warmed also.
• Note; The original recipe does not include spreading pizza sauce on the breadsticks, but I enjoy them even more like this!
• If you do also, spread very lightly, as putting too much sauce on your breadsticks could cause them to become a bit soggy.

PIZZA STICKS

Steps:

• Unroll breadstick dough and separate into 12 pieces. Place three pepperoni slices on the bottom half of each breadstick, leaving about 3/4 in. of dough at the end. Fold top of dough over pepperoni and pinch end to seal; twist breadsticks. , Place on ungreased baking sheets. Combine Parmesan cheese, Italian seasoning and garlic powder; sprinkle over breadsticks. Bake at 350° for 15-20 minutes or until golden brown. Serve with pizza sauce.