Stuffed Crust Pepperoni Pizza
Yield
1 pizzaPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pizza dough
|
* |
| 7 | pieces |
mozzarella cheese
|
*
|
| ½ | cup |
pizza sauce
|
|
| 20 | slices |
pepperoni
|
*
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pizza dough
|
* |
| 7 | pieces |
mozzarella cheese
|
*
|
| 118 | ml |
pizza sauce
|
|
| 2E+1 | slices |
pepperoni
|
*
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Heat oven to 425℉ (220℃). Grease 13x9 inch pan. Unroll dough and press in bottom and 1 inch up sides of greased pan.
Place pieces of string cheese along the inside edges of dough.
Fold the 1 inch of dough over and around the cheese; press dough edges to seal.
Top the crust with sauce, pepperoni and cheese.
Bake at 425℉ (220℃) for 15 to 18 minutes or until crust is golden.
