PEPPERONI PIZZA LOAF
This savory stromboli starts with frozen bread dough, so it comes together in practically no time. The golden loaf is stuffed with cheese, pepperoni, mushrooms, peppers and olives. I often add a few slices of ham, too. It's tasty served with warm pizza sauce for dipping. -Jenny Brown, West Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 slices.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 296 calories, Fat 17g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 827mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
STUFFED PIZZA CRUST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
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.
CHEESY PIZZA MEAT LOAF
Our two girls refused to eat meat loaf. But when I modified my recipe by adding pizza sauce to the meat mixture and covering the loaf with sauce and mozzarella cheese, they couldn't get enough! My husband and I enjoy it, too!-Loy Acerra Crane, Jackson, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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
BRAIDED PIZZA LOAF
You can take the frozen bread dough out in the morning and then finish the meat-filled loaf after work. It's important to let the filling cool completely before spreading it on the dough. &Mdash;Debbie Meduna, Plaza, North Dakota.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 12
Steps:
- Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle cheeses over filling. , On each long side, cut 1-1/2-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Brush with butter. , Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 687mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
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- Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 14x11-inch rectangle.
- Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. Top with Canadian bacon, pepperoni, mozzarella and Parmesan cheese.
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- 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.
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