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Whenever my family wants something really cheesy and fun for Friday night, I throw together this Stuffed Crust Pepperoni Pizza. Everyone tears off those cheesy crust strips and can't stop pulling pieces apart. The gooey mozzarella, spicy pepperoni, and tangy sauce never last long. Making your own means you get to pick your favorite cheese and pack the edges as full as you want.
The first time I made this for a birthday get-together, it vanished before I could even reach for seconds. Now, every movie night demands it!
Tasty Ingredients
- Optional seasonings: Parmesan, Italian blend, or a dusting of garlic powder, all great for tossing on before baking
- Olive oil or melted butter: Just brush whichever you like over the dough for shine and flavor. Olive oil gives extra taste
- Pepperoni slices: Grab your top pick – beef, turkey, or even spiced ones – and check they’re not packed with unnecessary fillers
- Shredded mozzarella cheese: For the gooiest finishing touch, freshly shred some yourself and spread it right to the edge
- Pizza sauce: Homemade or a store jar with lots of real tomato taste and not too much sugar
- Mozzarella string cheese sticks: Whole-milk works best and gives fantastic pull-apart cheese for the crust
- Pizza dough: Aim for 1 pound, press it to check if it springs back for max fluffiness
Delicious Step-by-Step
- Let Cool and Slice:
- Pull it from the oven, wait around five minutes so the cheese doesn’t just gush out, then grab a pizza cutter and dig in while it’s hot and stretchy
- Bake to Perfection:
- Heat your oven to 425°F and bake for about 20 minutes or until you see bubbly cheese and a deeply golden crust. If you have a stone, use it! If not, just put it on a greased tray. Check in at 15 minutes to see how it’s doing
- Add Oil and Seasonings to the Crust:
- Brush the dough edge with butter or oil so it gets lovely color, sprinkle over your chosen seasonings, and gently press them on
- Top with Sauce Cheese and Pepperoni:
- Spoon sauce across the middle, avoiding those stuffed edges, then layer plenty of shredded cheese and evenly scatter the pepperoni
- Create the Stuffed Crust:
- Lay string cheese all around the border, about an inch in from the edge. Fold the dough over, pinch it closed, and stretch it as needed so nothing leaks
- Make the Dough Base:
- Spread the dough out on a floured counter until it makes a 12-inch circle, keep everything the same thickness for even baking
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Don’t Miss This
The highlight for me? Always those stretchy cheese sticks inside the edges. That first bite is just magic. My kids make a game of who pulls the longest cheese string, and pretty much every family milestone includes this gooey pizza.
Storing Leftovers
Let any extra slices cool off before you stash them away. Pop them in a sealed container with paper towels under and over to keep things from getting soggy. They'll stay good in the fridge for about three days. Freezing? Wrap each piece on its own so you can reheat just what you want. Warm them back up in the oven or toaster to get that crispy crust -- skip the microwave for best results.
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Easy Ingredient Swaps
If you don’t eat beef, swap in turkey pepperoni, or go for plant-based slices. Those vegan cheese sticks melt in the crust and work for non-dairy needs. For less fat or a different texture, try part-skim or low-moisture mozz. Want a whole-wheat or gluten-free option? Pick dough that fits your needs and have fun experimenting!
How to Serve
Best served with a quick salad for something fresh, or with garlic knots if you're after something more like a pizzeria. For parties, slice into thin cheesy sticks and dunk with extra sauce. Let kids handle half of it and pick their own toppings – it always keeps the table happy.
Fun Backstory
Big pizza chains made stuffed crust wild in the 90s, and since then, people kept making it at home for everything from birthdays to big games. It’s part nostalgia, part fun – hands-on pie making you share. In my house, we started on Super Bowl day, and now nobody celebrates without it.
FAQs About the Recipe
- → How can I stop the cheese from leaking out of the stuffed crust?
Just squeeze the dough tight around the cheese sticks and pinch the edges together. Scan the crust to make sure you didn't miss any little openings. That’ll keep all the cheese inside where it belongs as it bakes.
- → Is it ok to swap in homemade dough for this?
Totally! Both homemade or shop-bought dough will do the trick. If you make it yourself, you call the shots on flavor and texture, but if you're in a rush, just grab some from the store to save time.
- → Which cheese should I pick for stuffing inside the crust?
Plain old mozzarella string cheese works best because it gets super gooey and stretchy. You can also try mozzarella sticks or hack up a block into strips. They'll all melt nicely.
- → How do I pack more flavor into the crust?
Before baking, brush your crust with either olive oil or a little melted butter. Then go wild—shake on some garlic powder, Italian herbs, or maybe some grated Parmesan. It’ll make it taste amazing and finish with a golden color.
- → Best tip for warming up leftovers without ruining the crust?
Heat up your oven or toaster oven and pop the slice in there so the crust stays crispy. Don’t use the microwave though; it can make everything soggy or tough.