PEPPERONI-SAUSAGE STUFFED PIZZA
For 30 years, friends have been telling me to open a pizzeria using this recipe. It even freezes well. -Elizabeth Wolff, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Grease a 13x9-in. baking pan. Punch down dough; divide into three portions. On a lightly floured surface, combine two portions of dough and roll into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella cheese and 2 cups cheddar cheese. Sprinkle with flour, seasonings, cooked sausage, mushrooms and pepperoni., Roll out remaining dough into a 13x9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes., Reduce oven setting to 375°. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with Parmesan cheese., Freeze option: Freeze cooled baked pizza pieces in a resealable freezer container. To use, reheat on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 483 calories, Fat 28g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 1092mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
STUFFED-CRUST PEPPERONI PIZZA
Love extra cheese with your pizza? Tuck cheese into the crust for an extra tasty hit.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
- Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
- Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
- Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 5 g, TransFat 1 1/2 g
PIZZA-STUFFED MUSHROOMS
Your favorite pizza ingredients-sausage, cheese, and pepperoni-team up in delicious harmony in these pizza-stuffed mushrooms that are a perfect appetizer for your next party.
Provided by mybwriter
Categories Stuffed Mushrooms
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
- Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are tender, about 15 minutes.
- Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 4.2 g, Cholesterol 46.3 mg, Fat 17 g, Fiber 0.7 g, Protein 10.3 g, SaturatedFat 8.1 g, Sodium 533.5 mg, Sugar 1.4 g
SAUSAGE & PEPPERONI PIZZA LASAGNA
We love pepperoni pizza at our house so much that I wanted to try adding some to my favorite Italian sausage lasagna. It turned out great and the spicy zip adds just a little something extra. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce. In a large bowl, combine ricotta cheese, Parmesan cheese, egg, garlic and seasonings., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup meat mixture, half of the ricotta mixture, half of the pepperoni and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat mixture., Bake, covered, 40 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts :
SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE
This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.
Provided by Super San Mateo Che
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
- In a large grill plan, cook sausage until browned. Drain.
- In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
- Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
- Brush with olive oil and sprinkle some parmesan cheese over top.
- Cut a few slits in the top to allow steam to release.
- Transfer calzone from pizza pad to pizza stone in oven.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before serving.
- Heat the marinara sauce in the microwave for dipping.
Nutrition Facts : Calories 1207.8, Fat 93.5, SaturatedFat 38.8, Cholesterol 231.5, Sodium 3236.9, Carbohydrate 26.4, Fiber 3.4, Sugar 12.9, Protein 62.9
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