| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 2 cloves garlic, smashed with the side of a knife
- Kosher salt
- One 13.8-ounce tube refrigerated pizza dough
- 3/4 cup shredded mozzarella
- 1 yellow bell pepper, cut into 1-inch pieces
- 24 slices pepperoni (about 3 ounces)
- 2 tablespoons grated Parmesan
- 1 cup warm marinara sauce
Instructions
- Put the olive oil in a small saucepan with the oregano, garlic and a pinch of salt. Warm over medium heat just until the garlic turns golden, then turn off the heat and let steep while you prepare the dough.
- Preheat an outdoor grill over medium heat.
- Unroll the pizza dough and roll it out by about 1 inch in either direction. Slice into 6 equal pieces. Stretch and press each piece into an approximately 11-by-2-inch rectangle. Sprinkle 2 tablespoons of mozzarella down the center of each rectangle, then fold the dough over the cheese and pinch the seams to seal, making 6 cheese-filled dough “tubes.”
- Thread each tube onto a skewer like a snake, alternating after every turn with a slice of pepper and a folded slice of pepperoni. Lay the pizza sticks on a parchment-lined baking sheet and brush all over with the garlic-oregano oil.
- Grill the pizza skewers uncovered, turning every couple of minutes so that all sides make contact with the grill, until the dough is fully cooked, 6 to 8 minutes. Transfer to a serving platter, sprinkle with the Parmesan and serve with warm marinara sauce on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 29 mg |
| Sodium | 965 mg |
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 29 mg |
| Sodium | 965 mg |
Reviews
I made this but baked them on a foil & parchment lined baking sheet in a 425 degree oven and turned them over halfway through. They took longer but came out really yummy. I will say they are a little tedious to put together though.
This recipe is awesome!! Such a fun twist on pizza. I was serving the skewers on the side of grilled wings and shishito peppers, so left off the pepperoni and bell pepper. Just stuck to the basics to see if the concept worked. I did end up turning the grill to medium/low but ~2 minutes on all 4 sides was perfect, slightly charred/crunchy outside and warm, gooey cheesy middle. The presentation was incredible and the flavor was outstanding! We pulled it apart and dipped pieces in marinara but also in the leftover oil. Will definitely be making this again!
Fun and delicious!
Good idea, but poor execution. The pizza dough burned within a minute or so. Ended up with charred dough that was still raw on the inside.
This was so so yummy. My daughter who is six loved making this with mommy.