Pizza Dipping Sticks Recipes

Steps:

• For the mozzarella sticks and dip base: Cook the mozzarella sticks according to the package instructions.
• Meanwhile, make the dip base: Heat the oil in a large skillet over medium heat. Add the pepperoni and cook, stirring, until just crisped on the edges, 1 to 2 minutes. Remove half the pepperoni with a slotted spoon to a plate and reserve. Add the garlic and cook until sizzling, about 30 seconds. Add the tomato puree, oregano, red pepper flakes, 1/2 teaspoon salt and 1/2 cup water. Bring to a brisk simmer over medium heat and cook until thickened, about 10 minutes.
• For the mix-ins: Divide the dip base among 3 serving bowls (about 1 cup per bowl). Stir the artichokes, capers and brine and 1 tablespoon of the Parmesan into the first bowl and sprinkle with the remaining 1 tablespoon Parmesan. Stir the olives and mushrooms into the second bowl and sprinkle with the oregano and red pepper flakes. Stir the sundried tomatoes, reserved pepperoni and most of the basil into the third bowl. Top with the ricotta and remaining basil
• Arrange the mozzarella sticks on a platter and serve with the dips.

Steps:

• Soak the wooden skewers in water for at least 30 minutes to prevent burning.
• Preheat the oven to 400˚F (200˚C) and line 4 baking sheets, or as many as you have, with parchment paper.
• Make the pepperoni pizza sticks: In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Set aside.
• Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
• Fold 5 pepperoni slices into quarters and thread onto a wooden skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
• Starting at the pointed end of a skewer, weave a dough strip down around the pepperoni slices, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
• Brush the skewers with the seasoned oil and sprinkle with the Parmesan cheese.
• Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
• Serve with pizza sauce for dipping.
• Make the vegetarian pizza sticks: Spread the mushrooms, onion, and bell pepper in an even layer on a baking sheet. Season with salt, pepper, and the red pepper flakes and drizzle with 2 tablespoons of olive oil. Toss to coat.
• Roast the vegetables for 15 minutes, until the mushrooms are golden brown. Remove from the oven and set aside to cool.
• Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
• Thread 1 piece of each vegetable onto the skewers to make 1 stack, spacing the stacks about 1 inch (2 ½ cm) apart (you should have about 4 stacks per skewer). Repeat to make 8 skewers total.
• Starting at the pointed end of the skewer, weave a dough strip down around the vegetables, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
• Brush the skewers with the remaining 2 tablespoons of oil and sprinkle with the mozzarella cheese.
• Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
• Serve with ranch dressing for dipping.
• Make the margherita pizza skewers: Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
• Thread 5 cherry tomatoes onto a skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
• Starting at the pointed end of the skewer, weave a dough strip down around the tomatoes, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
• Brush the skewers with the olive oil and sprinkle with the mozzarella cheese.
• Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
• Garnish with the basil and serve with pesto for dipping.
• Enjoy!

Steps:

• Lay out the egg roll wrappers one at a time.
• Place one piece of string cheese in the center near the edge, then arrange some pepperoni, sliced mushrooms and garlic around the cheese (or the topping of your choice).
• Roll up the string cheese a little, fold in the sides, then continue to roll up, and seal the edge by moistening with water. Repeat with remaining wrappers, cheese and fillings.
• Heat oil in a large heavy skillet, or deep fryer to 365 degrees F (185 degrees C).
• Fry enough to fit loosely in the pan, turning once after about 5 minutes. Continue to fry for 3 to 5 more minutes or until golden brown. Drain on paper towels. If baking, place on cookie sheet and bake in preheated 400 degree oven for 20-25 minute or until wrappers are golden brown.
• Warm the marinara sauce in a serving bowl in the microwave.
• Serve Pizza Sticks on a platter with the bowl of sauce for dipping.

Steps:

• Separate and unroll breadsticks.
• Place 3 pepperoni slices in single layer over one half of each breadstick.
• Fold remaining half of breadstick over top; seal end and twist.
• Place on ungreased cookie sheet.
• Combine cheese, italian seasoning and garlic powder.
• Sprinkle evenly over each breadstick.
• Bake in preheated 350 degree oven for 15-20 minutes or until golden brown.
• Serve with pizza sauce.

Steps:

• Set oven to 350°F.
• Roll out the prepared pizza dough into a large rectangle.
• Brush the melted butter over the dough.
• In a small cup combine the sugar and cinnamon.
• Sprinkle the cinnamon/sugar mixture liberally over the pizza dough.
• Slice the dough into either long strips, or cut in half and then slice into small sticks (the small ones are easier to handle).
• Place on a lightly greased baking sheet.
• Bake for about 15 minutes or until done.
• While the pizza sticks are baking, whisk the icing ingredients together until smooth, adding more icing sugar or whipping cream to achieve desired consistency.
• Dip the pizza sticks in the icing.

Steps:

• For the pizza dip: Preheat the oven to 450 degrees F.
• Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside.
• For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves.
• Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes.
• Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread.

Steps:

• Heat oven to 400 degrees.
• Grease cookie sheet, or spray with cooking spray.
• Unroll dough, place on cookie sheet.
• Starting at center, press out dough into 13x9-inch rectangle.
• Bake 7 minutes.
• Top with pepperoni and cheese.
• Bake 8-10 minutes longer or until cheese is melted.
• Cool 2 minutes.
• Cut pizza in half lengthwise, then cut into 16 (1 1/2-inch) strips.
• Serve with pizza sauce for dipping.

Steps:

• Unroll breadstick dough; cut each piece in half widthwise and separate. In a large resealable plastic bag, combine Parmesan cheese and Italian seasoning. Add dough pieces, a few at a time, and shake to coat. , Place on an ungreased baking sheet. Bake at 375° for 10-13 minutes or until golden brown., Meanwhile, place pizza sauce in a microwave-safe bowl. Cover; microwave on high for 1-2 minutes or until bubbly. Sprinkle with mozzarella cheese. Microwave 1 minute longer or until cheese is melted. Serve with breadsticks.

Steps:

• In a blender or food processor, combine tomato sauce, pepperoni, oregano, and basil. Belnd until smooth. Divide mixture among 4 small dishes and serve with mozza sticks for dipping.

Steps:

• Unroll breadstick dough and separate into 12 pieces. Place three pepperoni slices on the bottom half of each breadstick, leaving about 3/4 in. of dough at the end. Fold top of dough over pepperoni and pinch end to seal; twist breadsticks. , Place on ungreased baking sheets. Combine Parmesan cheese, Italian seasoning and garlic powder; sprinkle over breadsticks. Bake at 350° for 15-20 minutes or until golden brown. Serve with pizza sauce.

Steps:

• Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.