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Mushroom & Pepperoni Pizza Pops

  • 30 m
  • 45 m
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


  • 1 Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
  • 2 Cut pizza dough into 8 equal portions. Let rest on a lightly floured surface while you assemble the skewers.
  • 3 Thread 2 pepperoni, 2 mushroom halves, 2 pepper pieces and 2 cheese cubes alternately onto eight 6-inch skewers.
  • 4 Stretch 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).
  • 5 Bake 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.
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