Stuffed Crust Pepperoni

Dive into cozy comfort with this cheese-loaded pepperoni stuffed crust wonder. Every mouthful comes with that buttery crisp edge, gooey mozzarella packed inside, punchy tomato sauce, and spicy-salty pepperoni on top. It's simple enough for a speedy weeknight and totally perfect if you're hoping to wow your friends or gather the family for a movie marathon at home.

One time my niece got so into pressing the cheese into the dough—she couldn’t quit giggling watching those cheese sticks vanish under her fingers It’s become what everyone begs for at Sunday dinners now

Ingredients

• Pizza dough: Either make your own or use store bought if you’re short on time Look for one that’s soft and springs back when poked not sticky or crumbly

• String mozzarella sticks: They melt easily and slide into the crust just right Go for whole milk if you like your cheese nice and rich

• Pizza sauce: Pick a garlicky store brand or make a quick one at home If buying, check to see it doesn’t have a load of sugar in it

• Shredded mozzarella: Low-moisture pre-shredded melts super even Want cheesier pull? Shred a block yourself

• Pepperoni slices: Turkey or beef, both rock. For bigger flavor shop the deli for thicker or spicy rounds

• Olive oil or butter (melted): Swiped on the edge for a deep color and a bit of gloss Extra virgin oil packs fuller taste

• If you want add-ons: Garlic powder Italian blends or Parmesan are awesome for tossing on at the end I love a dusting of Parmesan for that finishing nutty kick

Step-by-Step Instructions

Heat Up the Oven

Put your oven at four twenty five and place a pizza stone inside if you’ve got one No stone? No stress. Give your baking pan a swipe of oil instead so nothing sticks and the base crisps up

Roll Out the Dough

Dust your counter with flour, then flatten your dough into a big, thick-edged round about twelve inches wide. That chunkier edge is perfect for stuffing. Move it onto your pizza tray or stone

Stuff All That Cheese

Line the edge with your cheese sticks, tip to tip, leaving about an inch empty around the rim. Fold dough over the cheese, pressing it shut so nothing escapes. Press it tight enough to hold in all that cheese so you don't get leaks

Cheese and Sauce Time

Scoop your pizza sauce all over the middle—go right up to where you stuffed the edges. Heap shredded mozzarella on and make sure the sauce gets blanketed

Add All the Pepperoni

Scatter your pepperoni so it covers everything. Want extra pop? Slip a few pieces under the cheese for little flavor surprises.

Brush and Bake

Coat the crust edge with olive oil or a swoosh of melted butter so it browns up. Add any spices now so they bake right on. Bake for about fifteen to twenty minutes until the outside's golden and the cheese is bubbly

Cool Then Slice

Let it hang out for five minutes after baking so the cheese inside doesn’t run everywhere. Cut into slices and dig in while it’s piping hot

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There’s nothing like the smell of hot pizza dragging everyone to the kitchen My favorite bit? Breaking it open and watching rivers of cheese stretch from the crust I’ll always remember my brother’s open-mouthed surprise the first time he saw a stuffed edge he called me a pizza magician

Storage tips

Pop leftovers in the fridge in an airtight box—they’ll keep up to three days For stashing longer, freeze single slices on their own so grabbing lunch is quick Later, just heat in the oven or toaster at three fifty till the cheese is melty and the base crisps again Skip the microwave if you can, so you don’t wind up with soggy crust

Ingredient swaps

No string cheese? Cut block mozzarella into sticks, or even swap in cheddar if you crave a tangy bite. For veggie lovers, leave off the pepperoni and pile on peppers, mushrooms, onions or whatever’s in your drawer. Out of pizza sauce? Blend tomato sauce with garlic and dried oregano, or use a jar of marinara

Serving ideas

Pair this with a crunchy green salad to round out your meal or roast up some veggies for a richer table. We love dunking the crust in warm marinara on the side. Go big with garlic knots, then finish the night with a heap of fresh fruit for dessert

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Background and origins

Pizza chains made stuffed crust famous in the ‘90s but bakers in Italy were rolling cheese into dough for ages Home cooks can really make it their own—try new cheeses or load up on whatever toppings are in season Homemade comes out richer because you pick every single topping

Recipe FAQs

→ How do I stop cheese from oozing out of the crust?

Pinch the dough tight around the cheese sticks. Make sure the edges are fully sealed so no cheese escapes while baking.

→ Can store-bought pizza dough be used instead of homemade?

Yes, both options work great! If you want more control over taste and texture, go with homemade dough.

→ What else can I put on top besides pepperoni?

Bell peppers, mushrooms, onions, black olives, or even Parmesan are great ideas. Combine your favorites for a unique twist.

→ Any tips for a crunchier crust?

Heat a pizza stone until it’s really hot, then bake directly on it. Brushing the crust with oil adds extra crispiness too.

→ How should I store and reheat leftovers?

Keep slices in the fridge for up to 3 days or freeze if storing longer. A hot oven ensures they reheat with the best texture.