My son and I have been watching a lot of Emeril together on the Food Network lately. He’s always saying, “He’s silly, Mommy!” It’s a way for us to spend time together and I’m hoping it’s increasing his love for cooking and baking.
The other day, we saw an episode where they made “Pizza On A Stick.” I was intrigued and Nathan thought it looked like fun. So last night, we all have a blast creating our own Pizzas on a stick. This recipe comes from the Emeril show but I’ll post it in case they ever take it off their site:
* 1 cup sliced pepperoni
* 1 cup sliced Italian sausage
* 1/2 French bread loaf, toasted and cubed
* 1/2 green pepper, cut into bite-sized pieces (but large enough to not fall off skewers)
* 1/2 cup halved fresh mushrooms
* 1/2 cup zucchini slices (or any other veggie of your choice)
* 1/4 cup Italian dressing
* 1/4 cup shredded mozzarella
* 1 cup spaghetti sauce, warmed
* You’ll also need a baking/cookie sheet, cooking brush and skewers.
Here’s how you make them:
1) Preheat oven to 350 degrees F.
2) The first step is to cut your French Bread Loaf into pieces and toast them. (Just warm them in the oven until they are nice and toasted. Mine took about 5 minutes but our oven heats fast.)
3) Next chop up all your ingredients. I put all of mine in separate bowls so everyone could access them easier. I also microwaved my Italian Sausage so it would cook faster in the oven.
4) Take all of your ingredients and thread them on the skewers, rotating the ingredients. You can do this however you want. We’d pile on meats and veggies and then put a bread layer in between the next layer.
5) As each skewer is finished, lay them on a baking/cookie sheet in a single layer. After all of them are completed, brush each skewer of ingredients with Italian Dressing.
6) Next sprinkle cheese on each skewer of ingredients.
7) Then they go into the oven and bake for about 20 minutes. You’ll want to watch them, though. Our oven cooks very fast and they were done a lot sooner. You’ll want your meats cooked thoroughly, your veggies heated throughout and your cheese melted but not burnt. I recommend watching them close, at least the first time you make them to judge how long is needed.
Allow them to cool for a bit afterwards and then serve. What I did was grabbed a new (cooled) cookie sheet and served them right on that. You’ll use your warmed sauce to dip them in if you want.
While these can be a fun activity with the kids, please make sure you use your best judgment and always be extra safe when making them. The ends of the skewers tend to be very pointy. My hubby helped my son make his but I didn’t allow my daughter to use them. She had fun just stealing ingredients from the bowls, though. I also took hers off the skewers when I served them to her and she didn’t mind one bit. She was too busy dipping everything.
What I loved about this recipe is that I kind of just used whatever ingredients we had on hand. Though, I’ll think twice before using cherry tomatoes with the kids next time as they get pretty hot and squirty when bitten into.
I found our skewers at Jewel in their kitchen area. But I’ve also seen them sold at CVS in the summer in their summer section for around $1.99. (Possibly a good “filler item” for your next trip!)
I hope that you have as much fun making these as we did if you try to make them!