STUFFED PIZZA BITES
After trying a similar dish at a local restaurant, I came up with my own version of pizza bites. This delicious recipe is easy and fun for potlucks or parties. -Sarah Gilbert, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease 12 muffin cups; set aside., On a lightly floured surface, unroll pizza crust. Spread ranch to within 1/2-in. of edges. Sprinkle with pepperoni, cheeses, green onions, green pepper, bacon and seasonings. Roll up jelly-roll style; pinch the edge closed. Cut crosswise into 12 slices. Place each slice into prepared muffin cups., Bake until lightly browned, 20-25 minutes. Serve warm with marinara or Alfredo, if desired.
Nutrition Facts : Calories 234 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 664mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
CHICAGO STYLE STUFFED PIZZA
For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!
Provided by Mark
Categories Main Dish Recipes Pizza Recipes
Time 1h50m
Yield 5
Number Of Ingredients 17
Steps:
- To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
- Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
- Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g
STUFFED PIZZA
A new Stuffed Pizza option for your menu means loads of possibilities. Fill with Italian sausage, peppers and mushrooms or get brave and add in whatever your family's favorite pizza toppings might be. Stuffed Pizza? Yes, please! Just scroll down for delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease rectangular baking dish,13x9x2 inches. Cook sausage and ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.
- Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.
- Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.
Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1370 mg
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
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31 BEST STUFFED PIZZA RECIPES - BELLA BACINOS
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- Sam’s Stuffed Crust Garlic Bread Pizza. If you’re familiar with Sam the Cooking Guy, you know his videos are on the longer side. He’s the epitome of ‘dinner and a show’ because his tips are both helpful and entertaining.
- Chicago-Style Stuffed Pizza. Urban legend claims Chicago residents only eat stuffed thick-crust pizza. If you’ve been here before, you know we’ve debunked that.
- Shawn’s Stuffed Crust Pizza. Sam’s recipe showed you how to make the no-knead pizza dough from scratch. But if you’re good with that (or if you prefer store-bought dough), you can pick a trick from Shawn.
- Double Decker Stuffed Pizza. Stuffed crust pizza is nice. But fully stuffed pizza? That’s paradise. And in this stuffed pizza recipe, the base is made of two dough sheets and lots of topping on either side.
- Fugazzeta Stuffed Pizza. Regional food variants can be a delicious surprise. And this Argentinian version of stuffed pizza is a true delight. The yeast is bloomed with sugar and flour to make a rising paste.
- King Arthur Stuffed Pizza. We can’t speak for the residents of Camelot, but we’re fairly sure this dish is worthy of the holy grail. And it’s a complex stuffed pizza recipe, so it does seem like a knightly quest.
- World Champion Chicago-Style Stuffed Pizza. This 10lb treasure comes from a pizzeria in Northern Indiana. Lay the bottom sheet of dough in a deep, greased pan.
- Cooking Channel Stuffed Sausage Pizza. This stuffed pizza recipe is interesting because the knobby crust isn’t stuffed but the base of the pizza is. So the top texture will grab your attention but the real secret sauce – pun intended – is in the pizza filling.
- Pepperoni Cheesy Bites Pizza. The stuffed pizza crust here is just as knobby as the previous pizza recipe. But the shape is more stylish … and it’s stuffed with string cheese (or hot dogs).
- Betty Crocker Stuffed Pizza. Rectangular pizzas are getting pretty popular these days. They’re easier to make at home. Especially with Pillsbury dough that already comes as a rectangle.
STUFFED PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (54)Calories 510 per servingTotal Time 2 hrs 40 mins
- To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Then add the lower amount of water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough, adding more water if necessary; you'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate., Place the dough in a large, greased bowl; cover, and let rise at room temperature for 1 hour.
- For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours.
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