Stuffed Pizza Bread Recipes

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BRAIDED STUFFED PIZZA BREAD



Braided Stuffed Pizza Bread image

Three cheeses blend with favorite pizza ingredients, all wrapped in a tender crust.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 35m

Yield 12

Number Of Ingredients 10

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 tablespoons Boursin® cheese with garlic and herbs
3 oz thinly sliced Canadian bacon
10 slices pepperoni
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons shredded Parmesan cheese
1 egg yolk
1 teaspoon water
1 to 2 teaspoons poppy seed
Pizza sauce, if desired

Steps:

  • 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.
  • With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal.
  • In small bowl, mix egg yolk and water until well blended. Brush over dough; sprinkle with poppy seed.
  • Bake 11 to 16 minutes or until golden brown. Cut into crosswise slices. Serve with pizza sauce.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

STUFFED PIZZA CRUST



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

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.

SUPER STUFFED FRENCH BREAD PIZZA RUSTICA



Super Stuffed French Bread Pizza Rustica image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 425 degrees F.
  • Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
  • Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
  • Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

PEPPERONI BREAD



Pepperoni Bread image

Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?

Provided by Martha Katz

Categories     World Cuisine Recipes     European     Italian

Time 2h55m

Yield 10

Number Of Ingredients 6

1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 ½ teaspoons Italian seasoning

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
  • Bake in preheated oven for 40 minutes, or until golden.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 22.5 g, Cholesterol 37.9 mg, Fat 10.1 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 540 mg, Sugar 1.9 g

STUFFED BREAD



Stuffed Bread image

Make and share this Stuffed Bread recipe from Food.com.

Provided by Annette1

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb pizza dough
1/4 lb salami, sliced
1/4 lb ham, slices
1/4 lb pepperoni, sliced
8 ounces mozzarella cheese, shredded
1/4 teaspoon garlic powder
1 beaten egg

Steps:

  • Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
  • Roll from top to bottom.
  • Brush on beaten egg and sprinkle with garlic powder.
  • Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.

Nutrition Facts : Calories 295.3, Fat 22.7, SaturatedFat 10.2, Cholesterol 103.8, Sodium 1060.4, Carbohydrate 1.4, Sugar 0.7, Protein 20.3

PEPPERONI PIZZA LOAF



Pepperoni Pizza Loaf image

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

1 loaf (1 pound) frozen bread dough, thawed
2 large eggs, separated
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces sliced pepperoni
2 cups shredded part-skim mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives
1 can (15 ounces) pizza sauce

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.

CHICAGO STYLE STUFFED PIZZA



Chicago Style Stuffed Pizza image

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

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1 ½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup diced pepperoni
¼ cup chopped onion
⅛ cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

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 BREAD



Stuffed Pizza Bread image

No, this isn't some french bread pizza. Nor is this a bread machine recipe. This is 2 nice loaves of bread stuffed with all that stuff you love on your 'za. Easy to make and a pleaser for small gatherings or for yourself.

Provided by Potatoes Browning

Categories     Breads

Time 3h45m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 10

2 cups warm water
1/2 ounce yeast (two packets)
5 cups flour
2 teaspoons salt
2 tablespoons olive oil
1 chopped green peppers, and or 1 yellow pepper
1/3 lb sliced pepperoni
1/4 cup shredded mozzarella cheese
oregano, and or red pepper flakes
parmesan cheese

Steps:

  • Dissolve yeast in warm water.
  • In another bowl,add salt and oil to flour.
  • Add yeasty water and mix.
  • Let rise for 2 hours then punch down dough.
  • Divide dough into 2 equal parts.
  • Roll each part into a rectangle, then brush with egg.
  • Put mozzarella, pepperoni and peppers on top.
  • Roll rectangle dough with toppings tightly like a jellyroll or stollen bread. Seal ends by pinching edge firmly.
  • Put onto greased flat pan, brush loaves with egg, and sprinkle parmesan, oregano and pepper flakes atop.
  • Bake at 400 degeees for 45 minutes. Let cool before slicing. Serve with marinara sauce for dipping.
  • You can also stuff the bread with other toppings; mushrooms, chopped onions, precooked italian sausage chunks, ham, whatever turns you on.

Nutrition Facts : Calories 425.6, Fat 13.3, SaturatedFat 3.8, Cholesterol 22.4, Sodium 916.3, Carbohydrate 61.1, Fiber 2.8, Sugar 0.6, Protein 13.9

VEGGIE-STUFFED PIZZA BREAD



Veggie-Stuffed Pizza Bread image

I made this pizza for my son's first birthday party, and needless to say, it was a hit. Each guest left with a personal little "present"-this recipe! -Dawn Lofthus, Olney, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 15

2 cups frozen vegetable blend (carrots, cauliflower, asparagus and broccoli)
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup half-and-half cream
3 ounces cream cheese, cubed
1 cup diced cooked chicken
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon pepper
5 tablespoons grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese, divided
Additional oil and basil
1 tube (13.8 ounces) refrigerated pizza crust

Steps:

  • Cook vegetables according to package directions; drain. Cut larger vegetables into bite-size pieces; set aside. , In a small saucepan, saute onion and garlic in oil until tender. Add cream and cream cheese; cook and stir over low heat until blended. Stir in the chicken, parsley, basil, celery salt and pepper; heat through. Add 4 tablespoons Parmesan and 1/4 cup mozzarella cheese. Stir until cheese is melted; remove from the heat. , Brush baking sheet with additional oil. Roll out pizza crust onto baking sheet, keeping the rectangular shape. Brush crust with oil. Sprinkle remaining mozzarella cheese lengthwise down center. Spoon chicken mixture over the cheese, spreading it about 4 in. wide. Moisten edges of dough. Fold the long sides over the chicken mixture and pinch to seal. Pinch ends to seal and fold under. Brush top with oil; sprinkle with basil and remaining Parmesan. Bake at 425° for 10-12 minutes or until top is golden brown. Serve immediately.

Nutrition Facts :

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