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This bubbly pizza bread is packed with juicy beef, pepperoni, layers of gooey cheese, and a rich sauce, all snuggled in tender, fluffy dough. I whip it up for family hangouts and sports nights, and there’s never a crumb left — everyone keeps reaching for another piece.
The first time I gave this a go, my family crowded the oven waiting for it to finish. Now, when Sunday football’s on, it’s a must-make every week.
Tasty Ingredients
- Pepperoni: adds a big pop of flavor and gets deliciously crispy. Thin rounds keep each bite balanced
- Provolone cheese: melts creamy and smooth for that mellow cheese pull. Sliced works well for stacking
- Pizza sauce: keeps everything moist and tangy. Go with a nice thick sauce to dodge soggy bread
- Butter: smeared on top for that glossy, golden surface
- Garlic powder: brings a gentle punch without overpowering everything else
- Grated Parmesan cheese: gives a savory nutty touch to the outside. Freshly grated is best for melting in
- Shredded mozzarella cheese: creates perfect stretchy-gooey moments. Shred it yourself if you can
- Kosher salt: bumps up every flavor here
- Dried oregano: brings homey, classic Italian vibes. A newer bottle really makes a difference
- Refrigerated pizza dough: the fast track to soft, pillowy bread. Check for a batch that feels elastic
- Lean ground beef: keeps the insides juicy without a greasy mess. Lower fat is better here
Simple Step Guide
- Slice and Enjoy:
- Cut your finished loaf into chunky strips, perfect for grabbing. Warm up any leftover sauce if you want something to dip in
- Bake it Up:
- Slide the bread into the hot oven. Twenty to twenty-five minutes and you’ll have a golden crust with bubbling cheese and amazing smells
- Top it Off:
- Brush melted butter all over the dough braid then finish with a sprinkle of parmesan and an extra bit of oregano for flavor
- Braid the Loaf:
- Snip the dough into strips on both long sides, leaving the center packed with filling. Fold strips over the center, one from each side, making a braid or crisscross to seal it all in
- Pack in the Goodies:
- Plop half a cup of pizza sauce down the middle. Lay out provolone, cover with pepperoni, spread the beef, then pile on mozzarella so every bit is loaded
- Roll Out the Dough:
- Open your dough onto a baking sheet with raised edges. Smooth out bubbles and keep it all even so it bakes up nice
- Add the Sauce:
- Once the beef cools a few, pour in a third-cup of pizza sauce and mix it well so the flavor gets everywhere
- Brown Up Beef:
- In a non-stick pan over medium, break up beef and stir with salt, oregano, and garlic powder. Keep stiring so it’s all cooked through, then drain off extra fat so nothing gets soggy
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Good to Remember
- Feeds about a dozen people—so bring it to parties
- Cook the beef ahead if you want, it holds up fine in the fridge overnight
- Wrap up leftovers tight and freeze for later, it keeps well
What really makes this for me? That crispy, golden parmesan crust straight from the oven. One time my brother and I loaded it with so much pepperoni we almost couldn’t close the dough—but every bite was pure, cheesy fun!
Keep It Fresh
If you’ve got leftovers, stash them in a tight container in the fridge up to three days. Warm them slowly in a low oven to keep that crust crisp. Freezing? Wrap in foil, stash for a month, and split into smaller chunks for easy reheats if you want a quick snack later
Swap Ideas
- Ground turkey or chicken instead of beef makes it a bit lighter
- Ham or even cooked sausage works fine in place of pepperoni
- Try any cheese mix—cheddar or fontina are tasty for something different
- Go with whole wheat or thin dough if you want, but don’t forget that thin ones cook up quicker
How to Serve
Cut into big pieces so folks can just grab and eat—it’s a breeze for casual get togethers. Put out a big bowl of salad or sliced veggies for a fresh boost. If you’re in the mood, put out cups of warm sauce for dipping or drizzle everything with spicy honey for a special kick
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Where It Comes From
This kind of pizza bread borrows from classic Italian stuffed breads like calzones and stromboli. Back then, folks would use leftover meats and cheese all wrapped in dough to make something filling. American cooks updated it, tossing in familiar pizza flavors and store-bought dough, so now it’s super easy to throw together and big on comfort
Common Recipe Questions
- → Which kind of beef should I toss in for this pizza bread?
Go with lean ground beef so you get all the tasty goodness without lots of grease. This way, your bread stays nice and crisp instead of soggy.
- → How do I keep my dough from turning too soft while baking?
Make sure you drain any juice off the beef before using it, and don’t go wild with the sauce or filling—that helps keep things light and not mushy.
- → Are there any other cheeses I can use besides provolone and mozzarella?
For sure! Cheddar, Monterey Jack, or any cheese that turns melty and works with Italian flavors will do just fine.
- → Can I get this bread ready in advance?
Yes, you can put it all together ahead of time and keep it chilling in the fridge. Pop it in the oven right before serving so it comes out fresh and soft.
- → What kinds of sides would go well with pizza bread?
Warm up some extra pizza sauce for dipping—it’s classic! Or throw together a quick salad or serve with an antipasto spread to round things out.
- → Is it okay to try other meats or throw in some veggies?
Absolutely! Add cooked sausage, crispy bacon, or toss in bell peppers and mushrooms you’ve sautéed for a new spin.