Braided Three Cheese Pepperoni Stuffed Pizza (Edit recipe)

59 recipes
|
18 followers

You can't go wrong with this mouthwatering braided stuffed pizza with three cheese and pepperoni. Perfect any time appetizer!

save

View original recipe

PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 14

Ingredients

13 oz Pillsbury Refrigerated Classic Pizza Crust (in a can), (1 can)
.25 cup Pizza Sauce
.5 cup Mozzarella Cheese
.5 cup Ricotta
.25 cup Parmesan Cheese
.5 cup Uncured Pepperoni, sliced
1 Tbsp Unsalted Butter, melted
2 Tbsp Dried Parsley
2 Tbsp dried Basil

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Unroll the pizza crust and stretch into an 8x11" square. Taking a pizza cutter or a sharp knife, make even slits on both sides of the dough, approximately 2" long.
In the middle of the crust, spoon a few tablespoons of pizza sauce.
On top of the pizza sauce, add a few dollops of ricotta cheese, spreading as evenly as you can.
To the ricotta and pizza sauce, sprinkle a generous helping of mozzarella cheese and parmesan cheese.
Lastly, add a few slices of pepperoni on top of the cheese.
Starting with one of the pizza crust, create a braid by laying one side of the small cuts of dough on top of each folder, overlapping with the other side, like a "braid".
Continue the braid until the entire dough is braided together. At this point, preheat the oven to 400º.
Melt a tablespoon of butter and spread across the top of the braid, topping with dried parsley and basil. Bake in the oven for 15-20 minutes or until the top is golden brown. Let cool 10-15 minutes before slicing and serving.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	80
Fat:	6 g
Carbohydrates:	2 g
Protein:	5 g
Cholesterol:	13 g
Sodium:	180 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.