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40

Stuffed-Crust Pepperoni Pizza

24 Ratings

3 Comments

Prep 20 min
Total 35 min
Servings 8

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

Ingredients

cups Original Bisquick™ mix

2/3

cup very hot water

tablespoons olive or vegetable oil

3/4

cup diced pepperoni

sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise

can (8 oz) pizza sauce

cups shredded Italian cheese blend (8 oz)

cup sliced fresh mushrooms

small green bell pepper, chopped (1/2 cup)

can (2.25 oz) sliced ripe olives, drained

Steps

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1

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.
2

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.
3

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.
4

Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.

Expert Tips

If you can't find the Italian cheese blend, shredded mozzarella cheese makes a great substitute.
Cheese sticks may come in slightly different sizes and lengths. If you have a little extra cheese, just slightly overlap the pieces when placing them along the edge of the dough.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 41%
Saturated Fat 10g 52% Trans Fat 1 1/2g
Cholesterol: 35mg; 12%
Sodium: 1300mg; 54%
Potassium: 270mg; 8%
Total Carbohydrate: 32g; 11%
Dietary Fiber 1g 6% Sugars 5g
Protein: 17g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 40%; 40%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;