STUFFED PIZZA RECIPE RECIPES

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STUFFED CRUST PIZZA SNACKS RECIPE - PILLSBURY.COM



Stuffed Crust Pizza Snacks Recipe - Pillsbury.com image

Make fresh pizza snacks at home! Refrigerated dough makes it easy!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 48

Number Of Ingredients 7

2 cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
8 oz mozzarella cheese, cut into 48 cubes
48 slices pepperoni (3 oz)
1/4 cup olive or vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 jar (14 oz) pizza sauce, heated

Steps:

  • Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
  • Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
  • In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
  • Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Nutrition Facts : Calories 80 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Appetizer, SodiumContent 210 mg, SugarContent 1 g, TransFatContent 0 g

MOZZARELLA STUFFED CRUST PIZZA RECIPE | BBC GOOD FOOD



Mozzarella stuffed crust pizza recipe | BBC Good Food image

Create your own cheesy masterpiece at home with our mozzarella pizza that goes the extra mile. You can't beat an oozy stuffed crust

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

200ml milk
300g strong white bread flour
1 tsp fast-action dried yeast
½ tsp golden caster sugar , plus a pinch
3 tbsp olive oil , plus a drizzle
250ml passata
2 garlic cloves , squashed
½ tsp dried oregano
1-2 tbsp polenta
250g grated mozzarella
toppings of your choice , we used pepperoni slices, chopped chorizo and basil

Steps:

  • You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm –when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
  • Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you’re ready to assemble the pizza.
  • If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
  • Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
  • When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.

Nutrition Facts : Calories 573 calories, FatContent 23 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 24 grams protein, SodiumContent 1.9 milligram of sodium

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