Ingredients
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1 (13.8 oz) can refrigerated pizza dough
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10 (12-inch) metal skewers or soaked wooden skewers
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1/2 (6 oz) pkg pepperoni slices
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1 bell pepper, seeded and cut into 1-inch pieces
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1/2 medium red onion, cut into 1-inch pieces
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2 (8 oz) pkgs whole mushrooms, halved if large
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1 pint grape tomatoes
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1 (14 oz) pkg smoked turkey sausage rope, cut into 20 1-inch-thick slices
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4 tbsp unsalted butter, melted
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3 cloves garlic, minced
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Fresh basil, to garnish
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1 cup warmed pizza sauce, to serve
Steps
1
Set grill to medium and grease the grill grates. Unroll the pizza crust dough and using a pizza wheel or sharp knife, slice dough crosswise into 10 even strips (about ¾–1 inch thick).
2
Thread each skewer with 2 slices of pepperoni, followed by 1 piece each of the bell pepper, onion, mushrooms, tomatoes, and sausage. Repeat layering process once more for each skewer. Wrap a strip of pizza dough around each assembled skewer, spiral-wrapping around ingredients and securing both ends of dough on skewer.
3
In a small bowl, mix together the melted butter and garlic. Brush each skewer with garlic butter, coating the dough well. Place skewers on grill. Grill 10–12 min., until dough is golden brown and cooked through and vegetables are tender, turning occasionally. Transfer to serving platter and let cool slightly. Garnish with the basil and serve with the warmed pizza sauce.
