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Stuffed-Crust Pepperoni Pizza

  • 8servings
  • 35minutes
  • 430calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups Original Bisquick® mix

  2. 2/3 cup very hot water

  3. 2 tablespoons olive or vegetable oil

  4. 3/4 cup diced pepperoni

  5. 4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise

  6. 1 can (8 oz) pizza sauce

  7. 2 cups shredded Italian cheese blend (8 oz)

  8. 1 cup sliced fresh mushrooms

  9. 1 small green bell pepper, chopped (1/2 cup)

  10. 1 can (2 1/4 oz) sliced ripe olives, drained

Instructions Jump to Ingredients ↑

  1. Move 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.

  2. Pat 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.

  3. Spread 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.

  4. Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.

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