LUNCH

Cheesy Pizza Stuffed Bread

This recipe uses a French or Italian bread loaf, which creates a wonderful crusty exterior and a soft, flavorful interior packed with pizza goodness.

Yields: 4-6 servings

Prep time: 10-15 minutes

Cook time: 15-25 minutes

Ingredients:

  • 1 large loaf (12-16 oz) French bread or Italian bread
  • 1 (8-10 ounce) jar pizza sauce (or marinara sauce)
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup mini pepperoni slices (or regular pepperoni, chopped)
  • ½ cup shredded Parmesan cheese (optional, for extra flavor)
  • 1 teaspoon dried Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
  • ½ teaspoon garlic powder
  • Optional: 2 tablespoons melted butter + ½ teaspoon garlic powder (for garlic butter brush on top)
  • Optional for dipping: extra pizza sauce or ranch dressing

Equipment:

  • Large serrated bread knife
  • Baking sheet
  • Aluminum foil (optional, for easy cleanup)

Instructions:

  1. Preheat Oven & Prepare Bread: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup, if desired.
    • Carefully slice the loaf of bread in half lengthwise.
    • Using your fingers or a spoon, gently hollow out some of the soft bread from the center of each half, leaving about a ½-inch border all around. Don’t discard the scooped-out bread – you can save it for breadcrumbs or croutons!
  2. Layer the Fillings:
    • Spread an even layer of pizza sauce inside the hollowed-out bread halves. Don’t overload it, as too much sauce can make the bread soggy.
    • Sprinkle about 2 cups of the shredded mozzarella cheese over the sauce on both halves.
    • Scatter the mini pepperoni slices evenly over the cheese.
    • If using, sprinkle the Parmesan cheese over the pepperoni.
    • Combine the Italian seasoning and garlic powder, then sprinkle this mixture evenly over the fillings.
  3. Bake the Stuffed Bread:
    • Place the filled bread halves side-by-side on the prepared baking sheet.
    • Bake for 15-20 minutes, or until the cheese is completely melted and bubbly, and the edges of the bread are golden brown and crispy.
    • Optional Garlic Butter: In the last 5 minutes of baking, you can quickly melt 2 tablespoons of butter with ½ teaspoon of garlic powder. Carefully pull the bread out, brush the crust with the garlic butter, and return to the oven to finish baking until golden.
  4. Rest and Serve:
    • Once baked, remove the bread from the oven. Let it cool for 2-3 minutes before slicing.
    • Using a serrated knife, slice each half into 1-2 inch wide pieces.
    • Serve warm, with extra pizza sauce or ranch dressing for dipping, if desired.

Tips for the Best Cheesy Pizza Stuffed Bread:

  • Bread Choice: A good quality French or Italian bread loaf with a sturdy crust works best. Avoid very soft sandwich bread, as it won’t hold up as well to the fillings.
  • Don’t Over-Sauce: Too much sauce can make the bread soggy. A thin, even layer is perfect to get that pizza flavor without sacrificing texture.
  • Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect how smoothly they melt.2 Shredding cheese from a block will give you a creamier, meltier result. A blend of mozzarella and provolone, or even a little cheddar, works wonderfully.
  • Pre-Cook Meats: If adding ground sausage, cooked chicken, or bacon, make sure they are cooked and drained of excess fat before adding them to the bread. This prevents the bread from becoming greasy.
  • Get Creative with Toppings: This recipe is a fantastic base for customization. See the “Variations” section below for ideas!
  • Crispy Edges: If you love extra crispy edges, you can brush the exposed bread crusts with a little olive oil or melted butter before baking.
  • Foil for Easy Cleanup: Lining your baking sheet with foil makes cleanup a breeze, especially if cheese happens to bubble over.

Popular Variations and Add-Ins:

  • Meaty Delights:
    • Cooked Ground Beef/Sausage: Brown and drain seasoned ground beef or Italian sausage before adding.
    • Cooked Bacon Bits: Add crispy bacon bits for a smoky flavor.
    • Ham/Canadian Bacon: Diced ham or Canadian bacon can be a great addition.
    • Salami: Sliced salami can add a zesty kick.
  • Vegetable Boost:
    • Diced Bell Peppers: Red, green, or yellow bell peppers, finely diced.
    • Mushrooms: Sautéed sliced mushrooms (drain excess liquid).
    • Onions: Finely diced red or yellow onions, or caramelized onions for sweetness.
    • Olives: Sliced black or green olives.
    • Jalapeños: Sliced fresh or pickled jalapeños for heat.
    • Spinach: Chopped fresh spinach (sautéed and squeezed dry to remove excess moisture).
  • Cheese Combinations:
    • Provolone: Adds a classic Italian deli flavor and great melt.
    • Cheddar: For a sharper, more American pizza taste.
    • Colby Jack: A mild, melty option.
    • Smoked Gouda: For a unique smoky depth.
  • Herb and Spice It Up:
    • Red Pepper Flakes: For a bit of heat.
    • Fresh Herbs: Chopped fresh basil or oregano sprinkled on top after baking.
    • Onion Powder: For an extra savory note.
  • Different Dough Bases:
    • Pizza Dough Roll-Up: Roll out store-bought or homemade pizza dough, spread fillings, roll into a log, and bake. This creates a “stromboli” style bread.
    • Pull-Apart Bread (Bundt Pan Method): Cut refrigerated biscuit or pizza dough into pieces, toss with sauce, cheese, and toppings, then arrange in a greased bundt pan and bake for a fun, tear-and-share option.
    • Sub Rolls: Use individual sub rolls for mini pizza stuffed breads.