Thursday, May 19, 2005

Stuffed Pizza Sticks

Stuffed Pizza Sticks (Adapted from Rachael Ray)

16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
6 ounces (about 1 1/2 cups) shredded mozzarella cheese
1 teaspoon dried basil
1 cup pepperoni, chopped
1 large egg, lightly beaten
coarse salt
marinara sauce, warmed, if desired

Preheat oven to 400 degrees.

Evenly divide dough into 4 pieces. On a lightly floured surface, stretch or roll each piece of dough into a large rectangle. Scatter the top of each rectangle, keeping one long edge clean, with the shredded cheese, basil and chopped pepperoni. Fold the ends of the dough in on each rectangle, then starting with one long side (the one opposite of the clean side), roll dough up, jelly-roll style, pinching seam to seal.

Transfer logs to a parchment-lined baking sheet. Brush logs with beaten egg, then sprinkle each lightly with coarse salt. Place pan into the oven and bake until the logs are golden, about 18 to 22 minutes. Remove and let cool slightly. Serve with warmed marinara sauce on the side for dipping, if desired.

Makes 4 servings.

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