Pizza on a Stick

Over a Fire Cookbook Warmer weather is here and for some of us  that means picnics, cookouts and just eating the occasional dinner outdoors. For our May recipe we would like to feature a unique outdoor recipe. Enjoy.


  • 1(7oz) pkg. brown-and-serve sausage links
  • 1 green pepper, seeded
  • 1 onion
  • 2 cups small fresh button mushrooms
  • 2 cups cherry tomatoes
  • 30 slices of pepperoni
  • 1(10 to 13 oz.) tube refrigerated pizza crust
  • 1 ½ cups shredded mozzarella cheese
  • 1 ¼ cups pizza sauce, warmed

Cut sausage, bell pepper and onion into 1” chunks. On a metal or soaked wooden skewers, alternately thread sausage, mushrooms, bell pepper, tomatoes, onion, and pepperoni.

Cut dough widthwise into 1” strips. Pierce the skewer through one end of a dough strip and wrap the remainder of the strip around vegetables and meat, pinching dough around skewer at the other end. Repeat with remaining strips.

Place on a greased double layer of heavy duty aluminum foil and set on a grate above hot coals for 10 to 20 minutes or until dough is golden brown, turning occasionally. Remove from heat, sprinkle with mozzarella cheese and serve with pizza sauce.

The following recipe was taken from the book , Over a Fire and is available at the Gettysburg Tour Center and Jennie Wade House.

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