Stuffed Pizza Loaf Recipes

PEPPERONI PIZZA LOAF

Steps:

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

STUFFED PIZZA CRUST

Steps:

• 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.

SAUSAGE PIZZA LOAF

Steps:

• In a large skillet, cook the sausage, onion and peppers over medium heat until the meat is no longer pink; drain. Combine crust mixes; prepare according to package directions. With greased fingers, press onto the bottom of a greased 15x10x1-in. baking pan., Combine the sausage mixture, mozzarella cheese, pepperoni and egg; spread over dough to within 1/2 in. of the edges. Sprinkle with the Parmesan cheese, oregano and garlic powder. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400° for 30 minutes or until golden brown.

STUFFED PIZZA LOAF

Steps:

• Prepare Dough: In large bowl, stir yeast and sugar into 1/4 cup warm water (105 to 115 degrees F).
• Let stand until yeast mixture foams, about 5 minutes.
• With wooden spoon, stir in oil, salt, and 1 cup warm water.
• Gradually add 3 1/2 cups flour, stirring until a stiff dough forms.
• Turn dough onto floured surface and knead until smooth and elastic, 7 to 10 minutes, working in more flour (about 1/2 cup) while kneading.
• Shape dough into a ball; place in greased large bowl, turning dough over to grease top.
• Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.
• (If making ahead, place covered bowl of unrisen dough in refrigerator for 24 hours to rise. When ready to use, follow recipe from Step 5 to complete.) Punch down dough.
• Turn dough onto lightly floured surface; cover and let rest 15 minutes for easier shaping.
• Grease large cookie sheet (17" by 14").
• On lightly floured surface, with floured rolling pin, roll dough into a 16" by 12" rectangle.
• Prepare Filling: Arrange cheese slices on dough up to 1/2 inch from edges, overlapping slices slightly if necessary.
• Repeat with salami and ham.
• Sprinkle with grated cheese.
• From a long side, roll up dough jelly-roll fashion.
• Pinch seam and ends to seal, and tuck ends under slightly.
• Place loaf, seam side down, diagonally on cookie sheet.
• Cover with greased plastic wrap; let rest 15 minutes.
• Meanwhile, preheat oven to 375 degrees F.
• In cup, with fork, beat egg slightly.
• Brush loaf with egg.
• With knife, make 5 long diagonal slashes in top of loaf, about 1/4-inch deep.
• Bake loaf 30 to 35 minutes, until browned.
• Loosen bottom of loaf with wide metal spatula and slide onto wire rack.
• Cool slightly to serve warm, or cool completely to serve later.
• To reheat, place on cookie sheet in preheated 375 degrees F oven 10 to 15 minutes, until warm.

CHEESY PIZZA MEAT LOAF

Steps:

• In a bowl, combine beef, eggs, 3/4 cup pizza sauce, crumbs, Parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper; mix well. Pat into a greased 8-in. square baking dish. Bake at 350° for 50 minutes. Drain. Spread the remaining pizza sauce over loaf; bake 10 minutes more. Sprinkle with remaining mozzarella; return to the oven for 3-4 minutes or until cheese melts. Serve with additional pizza sauce if desired.