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PIZZA STICKS


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Member since 2006

Serves 24 | Prep Time | Cook Time

Ingredients

1(10-OZ.) CAN REFRIGERATED PIZZA CRUST
1 TBSP. MELTED BUTTER
1/2 C. SHREDDED PROVOLONE CHEESE
1 TBSP. GRATED ROMANO CHEESE
1 TSP. DRIED BASIL
1/4 TSP. GARLIC POWDER
1/8 TSP. CAYENNE


HEAT OVEN TO 425º.


LIGHTLY GREASE LARGE COOKIE SHEET.


REMOVE DOUGH FROM CAN AND UNROLL ONTO GREASED COOKIE SHEET,


FORMING 12X9 INCH RECTANGLE.


BRUSH DOUGH WITH BUTTER.


IN A SMALL BOWL, COMBINE CHEESES AND SEASONINGS.


SPRINKLE EVENLY OVER DOUGH


CUT DOUGH CROSSWISE INTO 12 (1 INCH) STRIPS.


CUT RECTANGLE IN HALF LENGTHWISE, FORMING 24 STRIPS, DO NOT SEPARATE.


BAKE AT 425º FOE 10-13 MINUTES OR UNTIL GOLDEN BROWN


TO SEPARATE STICKS, RECUT ALONG PERFORATIONS.


SERVE WITH PIZZA SAUCE, IF DESIRED.


YIELD: 24 APPETIZERS


Pairs Well With


Notes

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