Stuffed Pizza Crust


A cross from between stromboli and calzone, but it is cheese baked inside of the bread. And to make it even easier, use frozen bread dough and string cheese. Perfect for parties.

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
1 jar Pasta Sauce

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 Pasta 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 Pasta Sauce on the side for dipping.


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