Blue Ribbon Pizza Sticks

Recipe

Main Dish
Blue Ribbon Pizza Sticks

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User Rating

5 out of 5 stars
Rate it:
5 ratings

Recipe Data

6
Servings
15min
Prep
30min
Total

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    Description

    Pizza night takes on a new meaning with our pepperoni and bell pepper skewers wrapped in pizza dough.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    c.Hy-Vee salted butter, melted
    1 tbsp.refrigerated minced garlic
    1 tbsp.Hy-Vee dried oregano
    Hy-Vee ground black pepper
    1(13.8-oz.) can Hy-Vee refrigerated pizza dough
    1(6-oz.) pkg. sliced pepperoni
    3bell peppers, seeded and cut into chunks
    1 c.Hy-Vee shredded Italian cheese blend
    1 c.Hy-Vee pizza sauce
    Fresh oregano, for garnish
    Hy-Vee crushed red pepper, for garnish

    Things To Grab

    • Baking sheet
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Silicone pastry brush
    • 6 (12-inch each) bamboo skewers, soaked

    Directions

    1. Preheat oven to 400 degrees. Line a baking sheet with foil; spray with nonstick spray.

    2. Combine butter, garlic, dried oregano, and black pepper. Unroll pizza crust on a lightly floured surface. Brush dough with half of the butter mixture; cut into six strips.

    3. Alternately thread pepperoni and bell pepper onto each skewer, For each pizza stick, skewer one end of dough strip and wrap dough around the pepperoni and bell peppers. Arrange skewers on prepared baking sheet. Brush with remaining butter mixture. Bake 15 to 20 minutes or until light golden brown. Sprinkle with cheese and bake for 2 to 3 minutes more or until golden brown. Spoon pizza sauce on skewers and, if desired, garnish with fresh oregano and crushed red pepper.

    Nutrition facts

    Servings

    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 75mg
    • Sodium: 1240mg
    • Total Carbohydrates: 40g
    • Protein: 16g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Seasons August 2019