Preheat a 4-burner gas grill with a greased grill rack for direct cooking over high heat (400 degrees). Line a large rimmed baking pan with parchment paper; set aside.
Enjoy your favorite pizza flavors in a whole new way! These kabobs are easy to make using Hy-Vee refrigerated pizza crust dough and your favorite toppings.
Servings and Ingredients
|1 (13.8-oz.) can Hy-Vee refrigerated pizza crust|
|16 Basket & Bushel cherry tomatoes|
|2 large green bell peppers, seeded and cut into 24 (1-in.) pieces|
|2 tbsp. Gustare Vita olive oil|
|16 (1-in.) basil leaves|
|¼ c. mini pepperoni|
|1 tbsp. That’s Smart! Italian seasoning|
|½ c. Hy-Vee finely shredded mozzarella cheese|
|Gustare Vita pizza or pasta sauce|
Things To Grab
- 4-burner gas grill
- Large rimmed baking pan
- Parchment paper
- Cutting board
- Sharp knife or pizza wheel cutter
- Large bowl
- 8 (8- to 10-in.) metal skewers
Unroll pizza crust dough on a cutting board. Gently press dough into a 10x8-in. rectangle. Cut lengthwise into 8 (1-1/4-in.-wide) strips; set aside.
Place tomatoes and bell pepper pieces in a large bowl. Drizzle with olive oil; toss to coat. Thread each dough strip, accordion-style, onto an 8- to 10-in. metal skewer with desired items (cherry tomatoes, bell pepper pieces, basil leaves and/or pepperoni) between the folds; leave 1/4 in. space between items and dough when threading skewer.
Place kabobs in a prepared baking pan; sprinkle with Italian seasoning.
Turn off heat for the center 2 burners. Place kabobs on center of grill rack over the indirect heat (350 to 375 degrees). Close grill; grill for 20 to 22 minutes or until pizza dough is golden and cooked through, turning often.
Sprinkle kabobs with mozzarella cheese. Grill for 2 minutes more or until cheese is melted. Serve with pizza or pasta sauce for dipping, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 10mg
- Sodium: 380mg
- Total Carbohydrates: 27g
- Protein: 6g