Serves: 5
Total Calories: 439

8 ounces Italian turkey sausage links
2 cups whole fresh mushrooms
2 cups cherry tomatoes
1 medium onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
30 slices turkey pepperoni (2 ounces)
(13.8 ounce) tube refrigerated pizza crust
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 1/4 cups pizza sauce, warmed

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. When cool enough to handle, cut sausage into 20 pieces. On hot dog roasting sticks, alternately thread the sausage, vegetables and pepperoni.

Unroll pizza dough onto a lightly floured surface; cut widthwise into 1-in.-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip and press dough against last ingredients on the skewer.

Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through.

Wrap the remaining end of dough strip around skewer above the first ingredient. Repeat with remaining dough strips and prepared skewers.

Roast over campfire until vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce.

Nutritional Facts:

Serves: 5
Total Calories: 439
Calories from Fat: 267

More Recipes from the Camp Chef Cookbook Cookbook:
Apple Pie Panini
Roasted Angel Food and Berries
Camp Nachos
Camp Pie
Campfire Breakfast Burritos
Campfire Cones
Campfire Eclairs
Campfire Macaroni and Cheese
Campfire Pineapple Upside Down Cake
Caramel Apples
Game Day Dogs...at Camp
Grilled Ham and Cheese Pull-Aparts
Hobo Salmon
Pizza on a Stick
Tortilla Dessert Roll Ups
Tropical S’mores
Waffle Sandwiches