Mushroom & Pepperoni Pizza pops


  • 1 pound whole-wheat pizza dough
  • All-purpose flour for rolling
  • 16 slices pepperoni (about 1 ounce)
  • 8 mushrooms, halved
  • 1/2 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
  • 1/2 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 1 1/2 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.

Recipe courtesy of Eating Well.

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