Pizza on a Stick (Pizza Kabobs)

When I first saw this recipe in Quick & Easy Meals, a Paula Deen's Special Collector's Issue Magazine, I knew I had to try it out. This is just the sort of thing that my kids like, and it's nutrition on a stick.


It's all of the ingredients of pizza in a different presentation, and may I add that this way seems slightly healthier. Unless of course, you are my son, who is THE pickiest eater out there. At one time he would only eat Chicken Nuggets, ham or Chicken Cordon Bleu. And bread... he has always loved bread. So, we've expanded his taste buds a bit over the last 4 years. His kabob above is the one with only bread, cheese and pepperoni. He will dip his food in the marinara sauce and the ranch dressing. Hoping there's enough nutritional value in there somewhere.

So here are the ingredients:

and Paula Deen's recipe:

Pizza on a Stick

1 (11 ounce) can refrigerated breadstick dough
8 skewers (wooden or metal)
1/2 pepperoni (mini or regular size)
1 c. Colby Jack cheese cubes
2 cups mixed pizza vegetables (chopped bell peppers, mushrooms, black olives, grape tomatoes)
Marinara sauce
Ranch dressing

Preheat oven to 375 degrees (NOTE: I went with 350 degrees because those were the instructions on the dough packaging). Spray a baking sheet with nonstick cooking spray.

On a clean flat surface, unroll breadstick dough. Cut 4 breadsticks in half crosswise. Reserve remaining breadstick dough for another use. (NOTE: or cook it all, I did) Tie each dough strip in a knot. Arrange on prepared baking sheet. Bake for 10 minutes, or until lightly browned.

Thread baked bread knots, pepperoni, cheese, and vegetables onto skewers. Serve with marinara sauce and ranch dressing.