Once again it is time to report on our latest Gourmet Club dinner. As it was my turn to host again, I wanted to move away from the cuisine of a country or area as our first four dinners were German, New Orleans, Irish and Italian. This dinner’s theme – Food on a Stick – would definitely get us away from geography. As an added plus, we would all be prepared to be a food vendor at the Wisconsin or Minnesota state fairs!
Our dinner started, as it always does with appetizers. The couple whose turn for this course made two different items: Pizza on a Stick and Stuffed Peppers on a Stick.
Pizza on a Stick
2-3 13.8-ounce package refrigerated pizza dough
All-purpose flour, for dusting
1 cup marinara sauce
2 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup sliced pepperoni
1 pound of link Italian sausage
1 package of pre sliced mushrooms
1 sweet red pepper seeded and cut in 1 inch chunks
1 green pepper seeded and cut into 1 inch chunks
1 Tbsp. extra-virgin olive oil, for brushing
1 Tbsp. garlic powder
12 wooden skewers
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. Roll out the pizza dough on a lightly floured surface into a 12-by-16-inch rectangle. Cut into 4-by-6-inch pieces. Use as much dough as you need some may need more some less depending on size and toppings.
Bake Italian sausage at 350 for 30-minutes or until cooked through.
Brush each rectangle of dough with marinara sauce, leaving a 1/2-inch border all around; sprinkle with mozzarella and parmesan. (Reserve some of the sauce for dipping) Soak skewers in water for a few minutes, and then start adding your ingredients. Use two slices of pepperoni stacked, mushroom red pepper, sausage onion and then green pepper. Repeat and make sure they are tightly packed on skewer. Take 1 piece of dough and lay on floured surface stretch it out a bit. Add a little marinara and some provolone cheese on the dough then place skewer on top. Wrap dough around skewer until the skewer is fully enclosed pressing gently to seal. Arrange wrapped skewers on baking sheets. Brush with olive oil sprinkle with garlic. Bake until golden brown about 20 minutes.
Serve with marinara for dipping.
Stuffed Peppers on a Stick
1 Lb. chorizo bulk style sausage
1 small yellow onion minced
1 medium jalapeno diced
1 Black cream cheese softened
1 tbsp. garlic powder
1 tsp. salt
25 finger length banana peppers sweet or hot your preference
Brown sausage and break up as small as you can. Drain and add to cream cheese. Stir in onion, diced jalapeno, garlic powder and salt.
Cut the tops of the peppers off and insert paring knife twisting to remove vein and seeds.
Place prepared mixture in Ziploc baggie. Cut corner of baggie off to pipe sausage mixture into peppers.
Bake @ 375 for 22 minutes till peppers start to soften, but do not let them get mushy.