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- Prep 15min
Updated October 4, 2017
box (19.8 oz.) of Totino's™ Pizza Rolls™ Frozen Pizza Snacks (any variety)
large red bell pepper or 2 small ones
Pepperoni slices (optional)
Bake pizza rolls according to package instructions. Let cool enough to handle.
Using a small heart cookie cutter, cut out heart shapes from the red bell pepper.
Push a pizza roll onto skewer, followed by a folded pepperoni slice and a heart-shaped red bell pepper. Repeat so there are 2 of everything on the skewer.
- You may cut hearts out of cheese as well and skewer them on.
- Tie a pretty ribbon on the skewer.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- These kabobs are a cute way to tell that special someone you care.For example, you could say: "You’ve got a pizza my heart!"If your sweetie doesn’t care for sweets (or puns), you can still get creative and make an adorable savory snack for Valentine’s Day.Everything is cuter on a stick, and EVERYONE loves Pizza Rolls™, so kabob them up for your sweetie or for a fun snack for the kiddos after school! Add a few festive hearts made of red bell peppers and they'll love you for it.These little love bites are easy to make and super quick to assemble. They’re ready in no time and perfect for any pizza lover in your life.You can even grab some extra cheese if you like for the kabobs and make the cheese into cute heart shapes too.Now you have a super cute savory snack for your sweetie!
Pizza Pull Kabobs
As a Kraft Tastemaker, each month I get to pick out a fun recipe from the Kraft website to share with my readers. Sometimes it’s a challenge to narrow down a choice, because there are so many great options. This month however I immediately picked out something fun to make and share. Pizza Pull Kabobs. Oh yes, it’s pizza, on a kabob! What’s not to love about that?
These pizza kabos include three things that I love when it comes to meals. They are quick, they are easy and they are delicious. And the fun part is that everyone can have their own personalized kabob to suit their tastes. Such a fun interactive dinner to make with the kids, and a great meal and activity all in one for a party. With so many fresh veggies and fruits available right now, these pizza kabobs allow you to really take advantage of the great produce selection in your stores and farmers markets. So grab those fruits and veggies and get ready to get to chopping!
We decided to go with a combo of traditional pizza flavors and a bit of a Hawaiian flavor combo with ours. These are so quick to put together. Using French bread allows you to skip the whole knead and rise dough part of pizza, yet you can still enjoy some of the same flavor.
The beauty with this recipe is that you can use what you have on hand, what’s in season, what’s in your garden or farmers market or whatever produce you enjoy the most. In addition to the fruits and veggies, you could add pepperoni, ham, mini meatballs, chicken – whatever works for you. Next time I want to do a chicken pesto version, which just sound all kinds of divine to me. For our kabobs we used French bread, grape tomatoes, black olives, mushrooms, bell peppers, pineapple, Oscar Mayer Deli Fresh Ham, Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese and Kraft Zesty Italian Dressing. A seriously fun way to get those veggies into dinner for the kids.
It’s also incredibly easy to take some of your ingredients and create a salad to go along with your pizza kabobs. I added in some Kraft Parmesan Cheese to my salad.
You simply layer your ingredients onto your skewers, brush them with a bit of Kraft Zesty Italian Dressing, give them a sprinkle of cheese and then bake for 10-20 minutes to reach your desired level of browning.
Add some pizza sauce (or even spaghetti sauce) for dipping and a side salad and you have a delicious dinner that everyone is sure to love.
I absolutely love how colorful these are. A feast for the eyes for sure! And my daughter thought these were brilliant and was so much more excited about them than she would have been with a traditional pizza.
- 16 frozen breaded mozzarella cheese sticks
- 40 frozen pizza rolls (such as Totino&rsquos)
- 1 cup pizza sauce
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- ¼ cup sliced black olives
- 1 tablespoon chopped fresh flat-leaf parsley
- Ranch dressing
Preheat oven to 450°F. Arrange cheese sticks on a small baking sheet. Arrange pizza rolls on an additional small baking sheet. Bake cheese sticks in preheated oven 10 minutes. Bake pizza rolls until crisp, about 15 minutes.
Spread sauce evenly in bottom of a lightly greased 3-quart baking dish. Arrange half of cheese sticks around the perimeter of dish. Shingle the pizza rolls around the entire dish line remaining cheese sticks around upper edge. Top evenly with shredded cheese, and sprinkle with olives.
Bake at 450°F until bubbly, golden, and crisp around the edges, about 8 minutes. Sprinkle with parsley, and drizzle with ranch dressing.
Other Optional Ingredients: Pepperoni, Cooked Italian Sausage, Olives, Onions, Etc.
Extra Marinara Sauce, For Dipping
Preheat the oven to 400 degrees. Roll out the pizza dough onto a floured surface until it's a large rectangle. Smear with a little olive oil and sprinkle with salt. Spread the surface with marinara sauce, then sprinkle generously with Parmesan. Lay a couple of layers of mozzarella slices all over the sauce. Smear pesto all over the cheese. Lay on any other pizza ingredients (pepperoni, etc.) that you'd like.
Unwrap string cheese and lay it in a line at the top of the dough. Roll it toward you so that the string cheese winds up in the middle of the roll of dough. Slice into 1 inch pieces and place in a baking dish or iron skillet. Allow the rolls to rise for 20 minutes.
Bake for 15 minutes, until the bread is golden and the fillings are bubbly. Remove and serve immediately with extra marinara sauce.
I have a few disclaimers about these crazy rolls, which I made yesterday on a whim since I had half a batch of cinnamon roll dough leftover from Saturday.
1. I was working with no recipe whatsoever, and had no plan. The idea came together in about 5 minutes. Kind of like my idea to start a blog 10 years ago.
2. I did not have all the ingredients I normally would have wanted: I was low on the right cheeses, had no pepperoni, no black olives, and so on. In other words, I was totes prepared.
3. I could not find my camera anywhere, then ultimately gave up and decided to use my iPhone to photograph this recipe. So, no offense to iPhone, but if these photos lack a little somethin&rsquo-somethin&rsquo, you&rsquoll know why.
4. As stated above, I wound up making these rolls because I had leftover dough from making cinnamon rolls on Saturday, and that&rsquos what gave me the idea to roll out a rectangle of basic dough, fill it with ingredients, roll it up, slice it, and bake it. But after the whole experience, I determined that the next time I make these babies, I will use a true pizza dough with a little more chew to it. This dough was a little too soft to pass for pizza. (The recipe below calls for pizza dough.)
But other than that, everything totally went according to plan! Ha.
This is half of the dough recipe, and it was in the fridge for about 36 hours. It&rsquos best to make this recipe when the dough is really cold, so go ahead and plop it onto a floured surface right out of the fridge.
Roll it out until it&rsquos very flat&hellip
Then drizzle on a little olive oil and spread it into a thin layer&hellip
And sprinkle the crust with salt.
Grab a jar of marinara or pizza sauce&hellip
Drop spoonfuls all over the crust&hellip
Then spread it into a single layer and sprinkle the whole surface with grated Parmesan. As I said earlier, I was totally low on Italian cheeses in my fridge&mdashI don&rsquot know what happened! Low on Parmesan, low on mozzarella, and I&rsquom going to the store today. I can&rsquot let this ever happen to me again, as I found it very frightening.
Low on cheese? Me? What&rsquos the world coming to.
You&rsquore looking at all the mozzarella I had left, which is why it is so meager. If I had my regular stash, I would have put at least a couple of layers of slices on&mdashand probably three.
Oh, and about the mozzarella: This is good ol&rsquo Americanized sliced mozzarella cheese, not the bright white fresh mozzarella sold in balls. I think the latter would actually be a little too watery for this recipe and might result in a little bit of a doughy mess, so in this case I recommend the mass produced, supermarket stuff!
At this point in your life, you could add some other pizza fixings: chopped (or whole) slices of pepperoni, cooked and crumbled Italian sausage, chopped black olives, herbs&hellipthe list goes on! I kept it simple because I really just wanted to play around.
But oh! I happened to have a half-jar of pesto in my fridge.
Basil hasn&rsquot taken off in my garden yet. It&rsquoll be another six weeks or so.
Translation: It&rsquoll be an eternity or so.
Hurry up, basil! I need you in my life.
Smear it all over the cheese&hellip
And then I decided to try something weird.
I unwrapped a few pieces of string cheese and lay them in a line across the top of the dough.
I repeat: I have no idea what I&rsquom doing or how this is going to turn out.
But it&rsquos bread and cheese, friends. What could possibly go wrong?
Starting at the string cheese end, roll the dough toward you, trying to keep the roll as tight as possible. Note that I had taken my time to get to this point and the dough wasn&rsquot as chilled anymore&mdashand was therefore starting to get a little soft&hellipand tough to handle. The colder the dough, the better the rolls will stay together!
Pinch the ends together, then roll the dough over so that the seam is facing down.
Slice it in half right down the middle, then cut slices about 1 inch thick (or a little thinner is good, too!) Use a serrated knife to make cutting easier.
Place the rolls, cut side up, in a baking pan (or iron skillet, if you want to be all rustic and charming.)
Let the rolls sit and rise for just a bit, while you preheat the oven to 400 degrees.
Bake them for about 15 to 18 minutes, until they&rsquore hot and bubbly&helliplike this!
Now, while the string cheese in the middle is a great idea and all&mdashI mean, it&rsquos cheese there&rsquos nothing more that can be said&mdashThere is a little complication in that the longer the rolls sit in the pan after coming out of the oven, the more the cheese continues to melt. If they sit too long before you serve them, the string cheese will just melt right down to the bottom of the rolls, leaving a little gap in the center of each roll. Now, this is by no means a bad thing&mdashmelted cheese never is&mdashbut if you&rsquore wanting to keep the cheese in the center, go ahead and serve them up right out of the oven. I considered that freezing the string cheese before rolling it into the rolls might help a bit, as it would buy a little more time to allow the bread to get done without totally melting the cheese. I&rsquoll try that next time!
Cinnamon Sugar Candy Cane Bread Twists
Courtesy of Creme De La Crumb
This isn't a candy cane treat just for the holiday season, but an easy dessert with a slight savory twist (literally). The recipe requires more effort than others, but this pizza dough hack is definitely worth the wait! Using minimal ingredients, you can create an amazing cinnamon centered-breakfast or party favor for a kids birthday bash. Whatever you do, don't forget the drizzle!