1tube13.8 oz. refrigerated pizza crust; Pillsbury works well
1tablespoonchopped fresh basil
1cupshredded Mozzarella cheese
¼cupgrated Parmesan cheese
Soak wooden skewers before using in water !
unroll pizza dough onto a lightly floured countertop. Mix together melted butter, garlic salt & basil. Brush dough lightly with garlic basil butter.
Cut dough, lengthwise, into 1-inch wide strips.
Thread 5-7 mini pepperoni slices on each skewer. Be sure to leave enough space between each slice for the pizza dough.
Starting at one end of a dough strip, pierce the dough with the pointed end of the skewer. Spiral-wrap the dough strip around the pepperoni on the skewer, allowing the meat to peak through. Wrap the end of the dough strip around the bottom of the skewer to fasten. Press the dough together on each end to be sure it sticks on the skewer.
Place skewers on the prepared baking sheet and brush the tops with more of the garlic basil butter. Bake at 400 for 10-12 minutes or until pizza dough is light golden brown.
Remove from oven and sprinkle with mozzarella cheese. Allow the cheese to melt (place back in the hot oven, if necessary) and serve with pizza sauce.