Pizza Pull Kabobs

As a Kraft Tastemaker, each month I get to pick out a fun recipe from the Kraft website to share with my readers. Sometimes it’s a challenge to narrow down a choice, because there are so many great options. This month however I immediately picked out something fun to make and share. Pizza Pull Kabobs. Oh yes, it’s pizza, on a kabob! What’s not to love about that?

These pizza kabos include three things that I love when it comes to meals. They are quick, they are easy and they are delicious. And the fun part is that everyone can have their own personalized kabob to suit their tastes. Such a fun interactive dinner to make with the kids, and a great meal and activity all in one for a party. With so many fresh veggies and fruits available right now, these pizza kabobs allow you to really take advantage of the great produce selection in your stores and farmers markets. So grab those fruits and veggies and get ready to get to chopping!

We decided to go with a combo of traditional pizza flavors and a bit of a Hawaiian flavor combo with ours. These are so quick to put together. Using French bread allows you to skip the whole knead and rise dough part of pizza, yet you can still enjoy some of the same flavor.

The beauty with this recipe is that you can use what you have on hand, what’s in season, what’s in your garden or farmers market or whatever produce you enjoy the most. In addition to the fruits and veggies, you could add pepperoni, ham, mini meatballs, chicken – whatever works for you. Next time I want to do a chicken pesto version, which just sound all kinds of divine to me. For our kabobs we used French bread, grape tomatoes, black olives, mushrooms, bell peppers, pineapple, Oscar Mayer Deli Fresh Ham, Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese and Kraft Zesty Italian Dressing. A seriously fun way to get those veggies into dinner for the kids.

It’s also incredibly easy to take some of your ingredients and create a salad to go along with your pizza kabobs. I added in some Kraft Parmesan Cheese to my salad.

You simply layer your ingredients onto your skewers, brush them with a bit of Kraft Zesty Italian Dressing, give them a sprinkle of cheese and then bake for 10-20 minutes to reach your desired level of browning.

Add some pizza sauce (or even spaghetti sauce) for dipping and a side salad and you have a delicious dinner that everyone is sure to love.

I absolutely love how colorful these are. A feast for the eyes for sure! And my daughter thought these were brilliant and was so much more excited about them than she would have been with a traditional pizza.

Pizza Pull Kabobs

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Author Christi Johnstone

Recipe courtesy of KRAFT.

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Ingredients

• ▢ 1-1/2 cups French bread cubes 3/4 inch
• ▢ 1/2 cup pepperoni chunks 1/2 inch
• ▢ 1/2 cup green pepper squares 3/4 inch
• ▢ 1/2 cup fresh mushrooms cut in half
• ▢ 1/4 cup KRAFT Zesty Italian Dressing
• ▢ 1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• ▢ Optional - feel free to add any veggies fruits and meats you like, from pineapple to ham to black olives to meatballs, get creative.
• ▢ Optional - 2 cups of pizza or marinara sauce for dipping

Instructions

• HEAT oven to 350°F.
• THREAD bread, meat and vegetables alternately onto 8 skewers.
• PLACE in single layer on foil or parchment paper covered baking sheet. Brush with dressing; sprinkle with cheese.
• BAKE 15-20 min. or until kabobs are heated through and cheese is melted.

Notes

Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk.
Cooking Know-How: If using wooden skewers, soak them in warm water 30 min. before using to prevent them from burning in the oven.
Hawaiian Kabobs: Prepare as directed, substituting ham cubes for the pepperoni and pineapple chunks for the halved mushrooms.

Disclaimer

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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Disclosure: As a Kraft Tastemaker, I am compensated for my participation in the
program and for sharing recipes with my readers. All recipe choices and opinions
however are mine and mine alone.