Preheat oven to 400 degrees. Line a baking sheet with foil; spray with nonstick spray.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Pizza night takes on a new meaning with our pepperoni and bell pepper skewers wrapped in pizza dough.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ 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 | ||
| 3 bell 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
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.
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%