SLICES N STIX RECIPES

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PIZZA STICKS 3-WAYS RECIPE BY TASTY



Pizza Sticks 3-Ways Recipe by Tasty image

Here's what you need: extra virgin olive oil, garlic powder, italian seasoning, all purpose flour, refrigerated pizza dough, pepperoni slices, grated parmesan cheese, pizza sauce, cremini mushroom, medium red onion, green bell pepper, kosher salt, black pepper, red pepper flakes, extra virgin olive oil, refrigerated pizza dough, shredded mozzarella cheese, ranch dressing, cherry tomatoes, refrigerated pizza dough, extra virgin olive oil, shredded mozzarella cheese, chopped fresh basil, pesto, wooden skewers

Provided by Rie McClenny

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 24 pizza sticks

Number Of Ingredients 25

¼ cup extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon italian seasoning
all purpose flour, for dusting
1 tube refrigerated pizza dough, 13.8 ounce (390 G)
40 slices pepperoni slices
2 tablespoons grated parmesan cheese
pizza sauce, for serving
8 oz cremini mushroom, cleaned and quartered
½ medium red onion, diced
1 green bell pepper, seeded and diced
kosher salt, to taste
black pepper, to taste
¼ teaspoon red pepper flakes
¼ cup extra virgin olive oil, divided
1 tube refrigerated pizza dough, 13.8 ounce (390 G)
½ cup shredded mozzarella cheese
ranch dressing, for serving
40 cherry tomatoes
1 tube refrigerated pizza dough, 13.8 ounce (390 G)
2 tablespoons extra virgin olive oil
½ cup shredded mozzarella cheese
chopped fresh basil, chopped, for garnish
pesto, for serving
24 wooden skewers, 12 in (30 cm)

Steps:

  • Soak the wooden skewers in water for at least 30 minutes to prevent burning.
  • Preheat the oven to 400°F (200°C) and line 4 baking sheets, or as many as you have, with parchment paper.
  • Make the pepperoni pizza sticks: In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Set aside.
  • Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
  • Fold 5 pepperoni slices into quarters and thread onto a wooden skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
  • Starting at the pointed end of a skewer, weave a dough strip down around the pepperoni slices, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
  • Brush the skewers with the seasoned oil and sprinkle with the Parmesan cheese.
  • Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
  • Serve with pizza sauce for dipping.
  • Make the vegetarian pizza sticks: Spread the mushrooms, onion, and bell pepper in an even layer on a baking sheet. Season with salt, pepper, and the red pepper flakes and drizzle with 2 tablespoons of olive oil. Toss to coat.
  • Roast the vegetables for 15 minutes, until the mushrooms are golden brown. Remove from the oven and set aside to cool.
  • Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
  • Thread 1 piece of each vegetable onto the skewers to make 1 stack, spacing the stacks about 1 inch (2 ½ cm) apart (you should have about 4 stacks per skewer). Repeat to make 8 skewers total.
  • Starting at the pointed end of the skewer, weave a dough strip down around the vegetables, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
  • Brush the skewers with the remaining 2 tablespoons of oil and sprinkle with the mozzarella cheese.
  • Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
  • Serve with ranch dressing for dipping.
  • Make the margherita pizza skewers: Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
  • Thread 5 cherry tomatoes onto a skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
  • Starting at the pointed end of the skewer, weave a dough strip down around the tomatoes, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
  • Brush the skewers with the olive oil and sprinkle with the mozzarella cheese.
  • Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
  • Garnish with the basil and serve with pesto for dipping.
  • Enjoy!

Nutrition Facts : Calories 237 calories, CarbohydrateContent 30 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 6 grams, SugarContent 2 grams

HINDBAERSNITTER (DANISH RASPBERRY SLICES) RECIPE - NYT COOKING



Hindbaersnitter (Danish Raspberry Slices) Recipe - NYT Cooking image

Glazed and dotted with sprinkles, this Danish treat sandwiches raspberry jam between two buttery cookie layers — and has Pop-Tarts vibes. Popular in bakeries across Denmark, it’s achievable at home because it’s assembled in one large piece. For this recipe from “ScandiKitchen: Fika and Hygge” by Brontë Aurell, the author recommends a not-too-thick layer of good-quality jam: “Go for intense flavor instead of volume.” Traditionally, these cookies are made with raspberry jam and cut into squares, but they invite experimentation. Slice them into rectangles or triangles; opt for other bright, tangy preserves; and decorate them liberally, adding color to the icing and sprinkling with chopped freeze-dried fruit, crystallized ginger or toasted nuts. Their nostalgic charm will still shine through.

Provided by Alexa Weibel

Total Time 1 hours

Yield About 12 to 15 cookies

Number Of Ingredients 10

14 tablespoons/200 grams cold unsalted butter, cut into small cubes
2 1/2 cups/350 grams all-purpose flour
1 packed cup/125 grams confectioners’ sugar
1/2 teaspoon fine sea salt
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup/200 grams raspberry jam, jelly or preserves
2 cups/250 grams confectioners’ sugar
2 tablespoons hot water, plus more as needed
Finely chopped or crushed dried raspberries, or sprinkles, for garnish

Steps:

  • Prepare the dough: In a medium bowl, toss together the butter and flour. Using a pastry cutter (or your fingertips), rub the butter bits into the flour until the mixture resembles cauliflower rice. Stir in the confectioners’ sugar and salt. (The mixture will look like very finely crumbled Parmesan at this point.)
  • In a small bowl, whisk together the egg and vanilla extract. Stir into the dough — or use a pastry cutter to integrate it — just until the mixture is smooth. (It may look like the mixture needs more liquid, but the butter and egg should suffice.) Take your hands and squeeze the dough a few times just until it comes together and appears fully hydrated (no dry white spots). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight) before using.
  • Heat the oven to 350 degrees. Divide the chilled dough into two equal portions (each about 350 grams). Cut parchment paper to line two large baking sheets, plus a third piece of similar size to help roll out the dough. Working on one sheet of parchment at a time, roll out each portion of dough, sandwiching it between the extra sheet of parchment for ease, until roughly 10 inches wide, 12 inches long and a scant ¼-inch thick. (Expanding the dough uniformly requires even pressure applied to your rolling pin. If your dough is expanding in the wrong direction, trim outside portions and move the trimmed portion to a more desired central position, “gluing” it in place with your fingertips.) Prick each slab of dough all over with a fork to prevent it from puffing.
  • Using the parchment paper to lift the dough, transfer each slab to a large baking sheet. Bake both until lightly golden, about 15 to 20 minutes. Transfer baking sheets to wire racks to cool, about 15 minutes.
  • Once the cookies have cooled, spread one of them with the jam until evenly coated. Carefully set the other crust on top, pressing gently to adhere.
  • Prepare the frosting: In a medium bowl, combine the confectioners’ sugar with 2 tablespoons hot water, and whisk to combine. The mixture should be as thick as loose honey; add more hot water by the teaspoonful if needed to achieve the desired consistency. Drizzle on top of the pastry, spreading all the way to the edges in an even layer.
  • Sprinkle immediately with dried raspberries or sprinkles. (The frosting can firm up fairly quickly, so you’ll want to garnish it while the toppings can still stick.) Let sit until the frosting firms up, about 1 hour.
  • Using a sharp knife, trim the edges of the pastry to form clean lines. (Reserve those to snack on.) Cut into squares or rectangles, in any size you fancy. Raspberry slices will keep a few days, covered, at room temperature — or in the refrigerator, if the weather is balmy (though they are best enjoyed at room temperature). If layering them for storage, separate each layer with parchment or wax paper to protect the frosting.

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