Stuffed Crust Pepperoni Pizza Recipes

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Stuffed-Crust Pepperoni Pizza image

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

3 cups Original Bisquick™ mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
1 can (2.25 oz) sliced ripe olives, drained


  • 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


Stuffed Pizza Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions
All-purpose flour, for dusting
2 teaspoons olive oil, plus more for drizzling
Large pinch kosher salt
Arrabbiata Sauce, recipe follows, cooled
2 tablespoons grated Parmesan
1/4 cup shredded mozzarella
14 slices pepperoni, chopped
10 pieces string cheese, each cut in half to make 2 shorter pieces
1 egg whisked with 1 teaspoon water
4 Roma tomatoes, sliced
Fresh basil leaves, for serving
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 small to medium onion, chopped (about 1/2 cup)
4 cloves garlic, minced
1/2 cup white wine
Two 15-ounce cans crushed tomatoes
1 tablespoon Italian seasoning
Pinch sugar
Kosher salt


  • Preheat the oven to 475 degrees F.
  • Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
  • Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
  • Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
  • Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
  • Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.


Stuffed Crust Pizza image

A step by step tutorial for how to make stuffed crust pizza at home! Use my easy homemade pizza crust and shortcut for stuffing with cheese.

Provided by Sally

Categories     Pizza

Time 2h30m

Number Of Ingredients 6

1/2 recipe homemade pizza crust*
7 string cheeses, unwrapped*
1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
big handful pepperoni (or any other toppings you like)
optional: Italian seasoning blend or dried basil for sprinkling on top


  • Prepare the pizza dough through step 5, including preheating the oven to 475°F (246°C) as described in step 4.
  • Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you're having trouble sealing it completely.
  • Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
  • Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
  • Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.


Stuffed Crust Pepperoni Pizza image

Make and share this Stuffed Crust Pepperoni Pizza recipe from

Provided by looneytunesfan

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 ounces refrigerated pizza dough
7 pieces mozzarella string cheese
1/2 cup pizza sauce
20 slices pepperoni
1 cup mozzarella cheese, shredded
2 tablespoons butter, melted
parmesan cheese


  • Heat oven to 425 degrees Fahrenheit.
  • Grease a 13x9x2 inch pan.
  • Unroll dough; press in bottom and 1 inch up sides of greased pan.
  • Place pieces of string cheese along the inside edges of dough.
  • Fold the 1 inch of dough over and around the cheese.
  • Press dough edges to seal.
  • Brush edge with melted butter and parmesan cheese.
  • Top the crust with sauce, pepperoni and cheese.
  • Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 218.4, Fat 16.5, SaturatedFat 9.3, Cholesterol 53.8, Sodium 505, Carbohydrate 3.1, Fiber 0.4, Sugar 0.9, Protein 14.2


Christina's Stuffed-Crust Pepperoni and Mushroom Pizza image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 20

1/4 cup warm water
4 tablespoons sugar
1 package dry yeast
3/4 cup milk
4 tablespoons unsalted butter
2 1/2 cups all-purpose flour, plus more for kneading
3 tablespoons cornmeal, plus more for the pan
1 egg, beaten
1 teaspoon salt
8 ounces mozzarella
Olive oil, for coating bowl
1 tablespoon sugar
3/4 cup prepared marinara sauce
1/2 cup canned stewed tomatoes, strained and coarsely chopped
1 1/2 cups grated mozzarella
1 medium onion, finely chopped
1/2 cup sliced mushrooms
1/4 pound sliced pepperoni
1 teaspoon dried basil
1 teaspoon dried oregano


  • Preheat the oven to 450 degrees F
  • To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.
  • In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
  • Punch the dough down and let rest for 10 minutes.
  • Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.
  • Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
  • To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.
  • Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.

Nutrition Facts : Calories 481 calorie, Fat 26 grams, SaturatedFat 11 grams, Carbohydrate 45 grams, Fiber 2 grams


Mozzarella Stick Stuffed Crust Pizza image

We took Detroit's square deep-dish style pizza to a whole new level by stuffing the crispy crust with cheese and pepperoni. In fact, the whole pizza is loaded with it along with a hearty meat sauce that you can make while the pizza bakes.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 square pieces

Number Of Ingredients 14

1 pound refrigerated pizza dough
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
60 slices pepperoni (from a 6-ounce package)
8 mozzarella string cheese sticks
2 tablespoons grated Parmesan, plus more for serving
1 tablespoon olive oil
1 sweet Italian sausage link, casing removed (about 1/4 pound)
1 clove garlic, finely chopped
Half a red bell pepper, finely chopped
Half a small yellow onion, finely chopped
1/4 cup tomato paste
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper


  • For the pizza: Put the pizza dough in a large bowl and coat with the oil. Cover the bowl with plastic wrap and let it sit in a warm place until slightly puffy and at room temperature, about 30 minutes.
  • Spread the butter all over the inside of a metal 8-by-8-inch baking pan and put the dough in the middle. Starting from the middle of the dough, and using your fingertips, push the dough out to the corners of the pan and all the way up the sides.
  • Make a pepperoni border (slightly overlapping the meat) around the bottom edge of the dough (about 8 pepperonis per side). Put 1 cheese stick on top of the pepperoni on each side, then fold down the dough from the edges of the pan to cover them. Push the dough with the pepperoni and cheese inside back tightly against the sides of the pan. Seal the dough around the pepperoni and cheese by pressing and pinching the dough together. You now have a stuffed crust. Cover the dough in the bottom of the pan (but not the crust) with the remaining pepperoni.
  • Pull each of the remaining 4 cheese sticks into 4 long pieces. Put half the cheese pieces evenly on top of the crust along the edges of the dough so that they are touching the sides of the pan. Put the remaining cheese pieces over the pepperoni in the middle. Sprinkle the entire pizza with Parmesan. Cover with plastic wrap and keep in a warm place until puffy, about 30 minutes.
  • Position an oven rack in the bottom third of the oven, put a baking sheet on the rack and preheat the oven to 500 degrees F. Put the pizza on the preheated baking sheet and bake until edges are dark golden and the cheese is melted and bubbling, 15 to 20 minutes.
  • Meanwhile, make the meat sauce: Heat the oil in a small saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic, bell pepper and onion and cook, stirring occasionally, until the moisture has evaporated from the pan and the onion is soft, about 3 minutes. Add the tomato paste, 3/4 cup water, a pinch each of red pepper flakes and salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, stirring often, until thick, about 5 minutes.
  • Remove the pizza from the oven and loosen the sides and bottoms from the pan with a metal spatula. Slide the pizza onto a cutting board and spoon the sauce in the center of the pizza. Sprinkle with more Parmesan and cut into squares for serving.


Jan's Copycat Version of Pizza Hut®'s Stuffed Crust Pizza image

Perfectly chewy crust stuffed with cheese just like the pizzeria chain. Top with sauce and your favorite toppings.

Provided by What's for dinner, mom?

Categories     Main Dish Recipes     Pizza Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12

5 cups bread flour, divided, or as needed
1 (12 fluid ounce) can or bottle warm beer
¼ cup warm water
3 tablespoons shortening
1 tablespoon instant yeast
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil, or to taste, divided
2 tablespoons cornmeal, or as needed
16 sticks string cheese


  • Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes.
  • Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour.
  • Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal.
  • Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans.
  • Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 2.3 g, Cholesterol 13.5 mg, Fat 6.3 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 357.1 mg, Sugar 0.6 g


Stuffed Crust Pepperoni Pizza image

Betty Crocker recipe: Love extra cheese with your pizza? Tuck cheese into the crust for an extra tasty treat like your favorite pizzeria. This recipe is for pepperoni pizza, but you can make any combination using this crust!

Provided by Pat Duran

Categories     Savory Breads

Time 30m

Number Of Ingredients 10

3 c bisquick baking mix
2/3 c very hot water
2 Tbsp olive oil
3/4 c diced pepperoni
4 stick colby, monterey jack string cheese, cut in 1/2 lengthwise
8 oz can ragu pizza sauce or your favorite
2 c shredded italian cheese blend
1 c sliced fresh mushrooms
1/2 c green bell peppers, chopped
2 1/4 oz sliced ripe olives, drained (black ones)


  • 1. Move oven rack to lowest position; heat oven to 450^. Spray a 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick, oil and hot water with fork until soft dough forms; beat vigorous 20 strokes. Let stand 8 minutes. Pat or press dough in bottom and 1 inch over side of pizza pan with oil sprayed hands. Lightly press 1/4 cup of pepperoni along edge of dough.(Leaving room to place cheese sticks) Place string cheese next to edge of pepperoni along edge of dough, overlapping if necessary. Fold 1 inch edge of dough over and around cheese ; press to seal well. Bake 7 minutes. Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup of pepperoni, the mushrooms, peppers and olives. Sprinkle with remaining 1 cup cheese. Bake 9-12 minutes longer or until crust is golden brown and cheese is melted.

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