Pizza Pull Kabobs Recipes

PIZZA ROLLS KABOBS

Steps:

• Soak skewers in water at least 15 minutes; drain.
• Meanwhile, place pizza snacks on microwavable plate. Microwave uncovered on High 30 to 40 seconds or until thawed. Set aside.
• Heat oven to 425°F. On each skewer, thread 1 pizza snack and your choice of two other items. Brush vegetables with dressing; place on cookie sheet.
• Bake 7 to 9 minutes, turning once, until pizza snacks are hot and vegetables are crisp-tender.
• Serve kabobs with warm sauce.

PIZZA ON A STICK

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.

KIDS CAN MAKE: PIZZA SKEWERS

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.