Pepperoni Pizza Stuffed Peppers Recipes

PEPPERONI PIZZA STUFFED PEPPERS

Pepperoni Pizza Stuffed Peppers image

Provided by Peace Love and Low Carb

Time 1h

Number Of Ingredients 9

Ingredients

1 large orange bell pepper
1 large yellow bell pepper
1 large red bell pepper
1 large green bell pepper
8 oz mozzarella cheese, shredded
1 cup Pizza Sauce (get the recipe here)
4 ounces sliced pepperoni
1/2 cup Parmesan cheese
1 teaspoon Italian seasoning (I use this brand)

Steps:

Preheat oven to 400° Line a baking sheet with a silpat or parchment paper.
Cut the bell peppers in half and remove the ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on middle rack.
Layer each pepper cup with mozzarella cheese, sauce, and pepperoni. Then top each pepper cup with any remaining mozzarella, and sprinkle the top with Parmesan cheese and Italian Seasoning.
Bake 20 additional minutes or until Parmesan cheese on top is golden brown.

STUFFED-CRUST PEPPERONI PIZZA

Stuffed-Crust Pepperoni Pizza image

Love extra cheese with your pizza? Tuck cheese into the crust for an extra tasty hit.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

3 cups Original Bisquick™ mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
1 can (2.25 oz) sliced ripe olives, drained

Steps:

Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 5 g, TransFat 1 1/2 g

HOMEMADE PEPPERONI PIZZA

Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories Trusted Brands: Recipes and Tips Contadina®

Yield 6

Number Of Ingredients 16

Ingredients

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Steps:

For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g

PEPPERONI-SAUSAGE STUFFED PIZZA

Pepperoni-Sausage Stuffed Pizza image

For 30 years, friends have been telling me to open a pizzeria using this recipe. It even freezes well. -Elizabeth Wolff, Carmel, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons olive oil
1-1/2 teaspoons salt
1 teaspoon sugar
3-1/2 to 4 cups all-purpose flour
FILLING:
2-1/2 cups shredded part-skim mozzarella cheese, divided
2-1/2 cups shredded white cheddar cheese, divided
2 tablespoons all-purpose flour
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
1 pound bulk Italian sausage, cooked and crumbled
1/2 pound sliced fresh mushrooms
1 package (3-1/2 ounces) sliced pepperoni
1 can (15 ounces) pizza sauce
Grated Parmesan cheese, optional

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Grease a 13x9-in. baking pan. Punch down dough; divide into three portions. On a lightly floured surface, combine two portions of dough and roll into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella cheese and 2 cups cheddar cheese. Sprinkle with flour, seasonings, cooked sausage, mushrooms and pepperoni., Roll out remaining dough into a 13x9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes., Reduce oven setting to 375°. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with Parmesan cheese., Freeze option: Freeze cooled baked pizza pieces in a resealable freezer container. To use, reheat on a baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 483 calories, Fat 28g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 1092mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

STUFFED CRUST PEPPERONI PIZZA

Stuffed Crust Pepperoni Pizza image

Make and share this Stuffed Crust Pepperoni Pizza recipe from Food.com.

Provided by looneytunesfan

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces refrigerated pizza dough
7 pieces mozzarella string cheese
1/2 cup pizza sauce
20 slices pepperoni
1 cup mozzarella cheese, shredded
2 tablespoons butter, melted
parmesan cheese

Steps:

Heat oven to 425 degrees Fahrenheit.
Grease a 13x9x2 inch pan.
Unroll dough; press in bottom and 1 inch up sides of greased pan.
Place pieces of string cheese along the inside edges of dough.
Fold the 1 inch of dough over and around the cheese.
Press dough edges to seal.
Brush edge with melted butter and parmesan cheese.
Top the crust with sauce, pepperoni and cheese.
Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 218.4, Fat 16.5, SaturatedFat 9.3, Cholesterol 53.8, Sodium 505, Carbohydrate 3.1, Fiber 0.4, Sugar 0.9, Protein 14.2

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