Pizza Braid Recipes

PIZZA BRAID RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Lay out puff pastry. Place 4 slices of mozzarella and then 12 slices of pepperoni in the center of the dough.
• Cut diagonal lines along the left and right side of the cheese and pepperoni about a 1-inch (2 cm) apart.
• Remove the corner pieces.
• Starting from the top, fold down the flap then alternate right and left until the bottom. Fold the bottom flap up and finish alternating between right and left.
• Place the braided puff pastry on a parchment paper lined baking tray.
• In a small bowl, combine butter, garlic, parsley, and parmesan cheese.
• Brush all over until the top of the braid is fully coated.
• Bake for 20 - 25 minutes or until golden brown.
• Slice and serve.
• Enjoy!

BRAIDED PIZZA LOAF

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.

TACO BRAID

Steps:

• Prepare a rimmed baking sheet by lining it with parchment.
• Preheat oven to 375 degrees F.
• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3-5 minutes. Add the ground beef and cook until brown. Pour in the water and homemade taco seasoning and mix until well incorporated. Reduce heat to low and simmer for 5-7 minutes.
• Transfer the piece of parchment to your work surface and using a rolling pin, roll out the pizza dough so that it measures 10 x 15-inches. With a knife or pizza cutter, make slices 1½ inches thick and 3 inches long down both long sides of the dough.
• Leaving about an inch at the top and bottom, place the ground beef down the center of the dough. Cover the beef with 3/4 cup of the cheese, and then add the diced tomato.
• Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with opposite slices just until the last two. Fold the end up and wrap the last two slices over it to secure.
• Gently brush the top and sides with the melted butter. Sprinkle the remaining 1/4 cup of cheese on top.
• Transfer the braid on the parchment to the rimmed baking sheet. Bake for 20-25 minutes, until golden brown. Allow to cool a few minutes before serving. Cover with chopped Romaine lettuce, additional tomato and cheese, if desired. Serve with sour cream and taco sauce.

STUFFED CRUST PIZZA BRAID

Steps:

• If you are using our pizza dough recipe, follow the directions in that recipe to prepare the dough.
• Preheat oven to 450 degrees with rack in center.
• On a floured surface with a rolling pin, roll out each dough ball into a rectangle one at a time 30 inches long by 3 inches wide. (If they stretch back a bit, cover and let rest for ten minutes to allow the gluten to relax.) Place 12 mozzarella halves end to end on each strip, leaving a little room to seal the ends.
• Brush one side of the dough with water and fold the opposite side over the cheese so each edge meets. Press down or use the back of a fork to press the two sides together. (You must have a good seal.) Fold the two ends in on themselves and again, seal tightly. Then brush the top of the fold with water (where you just pinched it closed) and roll the filled dough onto the fold so you end up with the seam side down. Repeat this for the other two dough balls using 12 half pieces of cheese in each. (36 total pieces cut from 18 sticks)
• Lay out a parchment lined cookie sheet on the counter and lay the three rolls next to each other from corner to corner over the sheet tray. (The finished braid is too difficult to lift so making the braid on the pan is the easiest.) Pinch the tops of each roll to each other and tuck under that end. Now braid crossing the outside to the middle (like you were braiding hair). Keep crossing outside to the middle until you are at the end, then fold and seal the end under. If the braid is not positioned properly on the pan, adjust it now.
• Brush or spray the top with olive oil and generously sprinkle the top with kosher salt.
• Place in the oven and bake for 15 minutes. Remove from oven, spray the top with more oil (pan spray or brush on) and sprinkle on the grated cheese. Return to oven and bake for 20-25 minutes until the top is golden brown. Check the bottom to make sure it is not over-browning toward the ends. If it is, raise the oven rack for the remaining baking time.
• Serve hot right out of the oven, left whole, with marinara sauce on the side and allow guests to pull off pieces and dip in the sauce.

BRAIDED PIZZA ROLL

Steps:

• Preheat oven to 420 degrees F (215 degrees C). Lightly grease a baking sheet.
• Heat oil in a skillet over medium heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. (Drain and discard grease.)
• Roll dough out into a 9x14-inch rectangle. Cut 8 equal-sized slices along the 2 long edges using a knife or kitchen scissors, leaving a 4 inches of the center uncut.
• Spoon pizza sauce down the center of the dough. Add garlic, diced pepperoni, sausage, and cheese in that order. Top with pepperoni slices.
• Fold sliced edges across the filling in an alternating pattern (braiding). Pinch ends to seal.
• Bake in the preheated oven for 10 minutes. Rotate pan and continue baking until golden brown, about 10 minutes more.
• Remove from oven and allow to stand for 5 minutes before slicing.

PIZZA BRAID

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment.
• Combine the tomato sauce, basil, oregano, garlic powder and 1/2 teaspoon salt in a microwave-safe bowl and stir until smooth. Microwave the sauce, stirring halfway through, until hot, 1 1/2 to 2 minutes. Let cool to room temperature.
• Put the pizza dough on a lightly floured work surface and roll into a 10-by-14-inch rectangle. Spread 3 tablespoons of the pizza sauce evenly over the dough and sprinkle with the mozzarella and pepperoni pieces.
• Working from one long side, roll up the rectangle like a jelly roll and position it seam-side down on a cutting board. Use a paring knife to trim the ends of the dough log, then cut the log in half lengthwise. Lay the 2 halves cut-side up next to each other and twist them together into a tight loaf about 12 inches long.
• Transfer the twisted dough to the prepared baking sheet and brush gently all over with the egg mixture. Bake until the bread is golden brown and the cheese is melted in the center, 30 to 32 minutes. Transfer the braid to a cutting board, cut into slices and serve with the remaining pizza sauce for dipping.