Post by Loupy on Aug 26, 2010 22:41:12 GMT -7
Pizza on a Stick
From: Charlene Woods @ www.tasteofhome.com/recipes/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, Norfolk, Virginia
Makes: 5 Servings
Prep/Total Time: 30 min.
Ingredients
8 ounces turkey Italian 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 the 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 the pizza dough onto a lightly floured surface; cut width wise 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 400° for 10-12 minutes or until vegetables are tender and pizza
crust is golden. Immediately sprinkle with cheese.
Serve with pizza sauce.
Nutrition Facts:
One serving =2 kabobs with 1/4 cup sauce
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.
© Taste of Home 2010
From: Charlene Woods @ www.tasteofhome.com/recipes/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, Norfolk, Virginia
Makes: 5 Servings
Prep/Total Time: 30 min.
Ingredients
8 ounces turkey Italian 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 the 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 the pizza dough onto a lightly floured surface; cut width wise 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 400° for 10-12 minutes or until vegetables are tender and pizza
crust is golden. Immediately sprinkle with cheese.
Serve with pizza sauce.
Nutrition Facts:
One serving =2 kabobs with 1/4 cup sauce
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.
© Taste of Home 2010
