- 1 package mini pepperoni slices
- 13.8 oz. refrigerated pizza crust Pillsbury works well
- 1/4 cup unsalted butter melted
- 3/4 tsp garlic salt
- 1 tbsp fresh basil chopped
- 1 cup Mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1 cup Pizza sauce
Soak 10 bamboo skewers in warm water at least 30 minutes or use metal skewers.
Preheat oven to 400°F and cover a baking sheet with aluminum foil. Spray the foil with cooking spray.
Unroll pizza dough onto a lightly floured countertop. Mix together melted butter, garlic salt & basil. Brush dough lightly with garlic basil butter.
Cut dough, lengthwise, into 1-inch wide strips.
Thread 5-7 mini pepperoni slices on each skewer. Be sure to leave enough space between each slice for the pizza dough.
Starting at one end of a dough strip, pierce the dough with the pointed end of the skewer. Spiral-wrap the dough strip around the pepperoni on the skewer, allowing the meat to peak through. Wrap the end of the dough strip around the bottom of the skewer to fasten. Press the dough together on each end to be sure it sticks on the skewer.
Place skewers on the prepared baking sheet and brush the tops with more of the garlic basil butter. Bake 10-12 minutes or until pizza dough is light golden brown.
Remove from oven and sprinkle with mozzarella cheese. Allow the cheese to melt (place back in the hot oven, if necessary) and serve with pizza sauce.
Additional toppings may be added or substituted. If adding sausage or hamburger chunks, par-cook meats before adding them to the uncooked pizza sticks. The sticks only cook for 10-12 minutes, so raw meat doesn’t have time to fully cook. Also, if adding raw vegetables, it’s a good idea to par-cook them before adding.
Additional pizza ingredients: Italian sausage or hamburger chunks, sweet peppers, onion, tomatoes, chicken chunks, pineapple, red onion, mushrooms, zucchini slices, black or green olives, mini mozzarella balls (if covered with the dough), cooked potato chunks, par-cooked bacon pieces, ham, Canadian bacon, fresh basil leaves. Topped with other cheese such as: cheddar, Gruyere, Swiss, Smoked Gouda, White Cheddar, Mexican Blend, Italian Blend, Parmigiano-Reggiano. …so many options. Be creative.