Love extra cheese with your pizza? Tuck cheese into the crust for an extra tasty hit.
Stuffed-Crust Pepperoni Pizza
- Prep Time 20 min
- Total 35 min
- Servings 8
- Ingredients 10
Ingredients
- 3 cups Original Bisquick™ mix
- 2/3 cup very hot water
- 2 tablespoons olive or vegetable oil
- 3/4 cup diced pepperoni
- 4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
- 1 can (8 oz) pizza sauce
- 2 cups shredded Italian cheese blend (8 oz)
- 1 cup sliced fresh mushrooms
- 1 small green bell pepper, chopped (1/2 cup)
- 1 can (2.25 oz) sliced ripe olives, drained
Instructions
-
Step1Move 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.
-
Step2Pat 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.
-
Step3Spread 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.
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Step4Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.
Nutrition
430
Calories
27g
Total Fat
17g
Protein
32g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 240
- 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;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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