I used to make these in my pre-kid days, when the husband and I spent our weekends watching various sporting events with friends.
The rolls are easy to prepare and they make for a quick dinner that goes nicely with a salad. These also make great appetizers, snacks and party or lunch-box fare.
Our favorite part? You can dress them up or down, make them sweet or savory and really use any kind of filling you want. We made three stuffed breads: pepperoni, sausage supreme and taco. Other ideas: brie, cranberry and nut; peanut butter and jelly, etc.
Just remember not to overstuff the bread, or you'll end up with the filling exploding out of the bread and onto the pan (which might even happen anyway.)
Mangia! Mangia!
Andrea
P.S. If you like this recipe, check out more of my brother's creations by searching #gregssundaydinner on Instagram and Facebook.
Pepperoni Stuffed Bread
1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
Pepperoni slices (about 1/2 a package)
1/2 cup shredded mozzarella cheese
Pre-heat oven to 400 degrees.
Line a baking sheet with parchment paper.
Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.
Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the pepperoni slices.
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| My son Sam and my brother Greg working on the pepperoni roll. |
Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.
Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top.
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| As you can see, some of the filling escaped from one of our stuffed breads. |
Sausage Supreme Stuffed Bread
1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
3/4 cup scant cooked sausage crumbles
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded mozzarella cheese
Pre-heat oven to 400 degrees.
Line a baking sheet with parchment paper.
Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.
Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the sausage crumbles, pepper and onion slices. Top with shredded mozzarella. Dot with small dabs of additional tomato sauce.
Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.
Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.
Taco Stuffed Bread
1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup salsa or taco sauce, plus more for dotting on top
6 slices cheddar cheese
3/4 cup scant cooked taco meat (use your favorite)
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded cheddar cheese
Pre-heat oven to 400 degrees.
Line a baking sheet with parchment paper.
Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.
Spread taco sauce or salsa in a thin layer on the dough. Top with the cheddar slices. Add the taco meat. Top with shredded cheddar. Dot with small dabs of additional taco sauce or salsa.
Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.
Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.
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| Not to be left out, our dog Trixie also tried to get in on the action of making stuffed bread! |
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