Applebee's Pizza Sticks

Ingredients

Marinara Dipping Sauce

• 1 (8 ounce) can tomato sauce

• 1 tomato, chopped
• 1 tablespoon diced onion
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon dried basil

Parmesan Pizza Sticks

• 1 (10 ounce) can instant pizza dough (Pillsbury is good)

• 2-4 cups vegetable oil (for frying)
• 1 3/4 grated mozzarella cheese
• 1/4 cup grated fresh parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon caraway seed
• 1/4 teaspoon garlic salt

For the Loaded

• 3 ounces pepperoni, diced (optional)
• 3 ounces Italian sausage, cooked and crumbled (optional)

Directions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Prepare the dipping sauce by combining all the marinara ingredients in a small, uncovered saucepan and bringing the mixture to a boil.

3. 3

   Reduce heat, cover and simmer the sauce for ½ hour.

4. 4

   (The sauce can be made ahead and kept, refrigerated for several days.) Prepare the pizza sticks by first proofing the dough.

5. 5

   Unroll the dough onto the cutting board and straighten the edges.

6. 6

   It should form a rectangle that is longer from left to right than top to bottom.

7. 7

   With a sharp knife or pizza cutter, slice through the middle of the dough lengthwise.

8. 8

   This will divide the rectangle into two thinner rectangles that will measure 4 to 5 inches from top to bottom.

9. 9

   Slice the dough from top to bottom into 1 ½-inch-wide pieces.

10. 10

    You should have somewhere between 20 and 24 dough slices.

11. 11

    Place the slices onto a greased cookie sheet about ½ inch apart and bake for 3 minutes.

12. 12

    You may have to use more than one cookie sheet.

13. 13

    This will proof the dough so that it becomes stiff.

14. 14

    Heat vegetable oil in a frying pan or deep fryer to 350 degrees F.

15. 15

    Oil should be at least ½ inch deep if using stovetop pan.

16. 16

    You will want to use more oil with a deep fryer.

17. 17

    Fry pizza sticks 5 to 6 at a time for about 1 minute per side or until they are a dark golden brown.

18. 18

    Remove them from the oil onto a cloth or paper towel to drain.