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1
Preheat oven to 375 degrees.
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2
Bring a pan sprayed with nonstick spray to medium heat on the stove.
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3
Add veggies and cook for about 3 - 4 minutes, until they have softened slightly.
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4
Remove from heat.
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5
Once cool enough to handle, blot away as much excess moisture as possible with paper towels.
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6
Carefully skewer a mushroom onto each stick, and slide it down to about 2 inches from the end.
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7
Add a few pepper and onion chunks to each stick, and then add another mushroom.
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8
Skewer the rest of the pepper and onion chunks, and then add the final mushroom to each.
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9
If needed, adjust veggies so that the final mushroom covers the tip of the stick.
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10
Roll out the pizza dough and cut it into two squares, each at least 6 inches by 6 inches.
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11
Distribute the cheese strings vertically over the dough squares, leaving 1-inch borders on all sides.
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12
Lay one veggie-stacked stick along the left edge of one cheese-covered dough section, with the top of the stick about an inch down from the top of the dough.
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13
Repeat with the other veggie-stacked stick.
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14
Beginning with one dough square, bring the left edge up over the veggies and roll over to the right, until the dough is completely wrapped around the veggies -- pinch the top, bottom, and sides of the dough to close and seal, and squeeze the dough gently around the veggies to make sure it holds on to the fillings.
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15
Repeat with the other square of dough.
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16
Gently place the two loaded sticks on a baking sheet sprayed with nonstick spray.
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17
Bake in the oven for 13 - 15 minutes, until dough is golden brown and crispy.
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18
Remove from the oven and carefully (skewers will be hot) place on paper towels to cool for 3 - 5 minutes.
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19
Serve with tomato sauce for dipping!
