Pizza on a Stick
Great for dinner, kids lunches or to serve at a party, these mini pizzas can be eaten hot or at room temperature. Kids will love the small size and we think everything's better when eaten on a stick.
Loading ...April 8th, 2012
Servings
16Prep Time
10 minutesCook Time
12 minutesIngredients
- all-purpose flour for rolling dough
- 1 1/2 pounds (680g) store-bought pizza dough
- 1/2 Cups store-bought tomato sauce
- 1 1/2 Cups grated mozzarella cheese
- 2/3 Cups thinly sliced pepperoni, (about 3 oz)
- 2 tablespoons torn fresh basil leaves
- 3 tablespoons grated parmesan cheese
- 14-16 wooden skewers or popsicle sticks
- 2 tablespoons olive oil
Directions
Preheat oven to 425F. Line 2 rimmed baking sheets with parchment and set aside.
Roll dough out on a lightly floured surface into a 12 x 18-inch (30cm x 45cm) rectangle, (about 1/4-inch (6mm) thick). Spread a thin layer of tomato sauce, leaving the outside edge clean. Arrange mozzarella in an even layer followed by 2 rows of pepperoni, running lengthwise across the middle of the pizza with 2-inches (5cm) between the rows. Sprinkle basil on top of pepperoni. Starting at the long end, roll the dough into a log, sealing it shut with the clean edge at the end of the log. Cut the log crosswise using a knife or scissors, into 1-inch thick rounds. Arrange rounds, evenly spaced on prepared baking sheets. Insert a wooden skewer 2/3 of the way into the side of each round. Brush edges of dough with olive oil and sprinkle with Parmesan cheese. Bake in oven until puffed and golden brown on bottom, about 12-15 minutes. Let cool for 5 minutes before removing from parchment.
Nutrients Per Serving
Nutrients per serving: 183 calories, 8 g fat, 88 mg calcium, 513 mg sodium, 21 g carbohydrates, 1 g fiber, 8 g protein.
