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Mushroom & Pepperoni Pizza Pops
EatingWell Test Kitchen
“What is a pizza pop? Think of it as a mini calzone on a stick. Pepperoni, mushrooms and peppers fill this one but feel free to experiment with your favorite pizza toppings. Serve with a mixed green salad with red-wine vinaigrette.”
1 pound pizza dough, preferably whole-wheat
All-purpose flour for rolling
16 slices pepperoni (about 1 ounce)
8 mushrooms, halved
½ large green bell pepper, cut into 16 pieces (1-inch)
4 ounces smoked fresh mozzarella or smoked Gouda, cut into 16 cubes (1-inch)
1 cup lower-sodium marinara sauce, divided
1 tablespoon extra-virgin olive oil
½ teaspoon dried oregano or basil
1Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2Cut pizza dough into 8 equal portions. Let rest on a lightly floured surface while you assemble the skewers.
4Stretch and pat each portion of dough into a rectangle approximately 4 inches by 6 inches. Spread 1½ teaspoons sauce on each portion of dough. Place one skewer on each piece of dough, wrap the dough around the skewer and pinch to seal. Place the skewers seam-side down on the prepared baking sheet. Brush with oil and sprinkle with oregano (or basil).
5Bake until golden, 15 to 17 minutes. Serve with the remaining marinara for dipping.
Make Ahead Tip: Prepare through Step 4, loosely cover and refrigerate for up to 4 hours.
Equipment: Eight 6-inch skewers
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.