Pizza Filled Braid Recipes

Steps:

• Preheat oven to 425°F (220°C).
• Lay out puff pastry. Place 4 slices of mozzarella and then 12 slices of pepperoni in the center of the dough.
• Cut diagonal lines along the left and right side of the cheese and pepperoni about a 1-inch (2 cm) apart.
• Remove the corner pieces.
• Starting from the top, fold down the flap then alternate right and left until the bottom. Fold the bottom flap up and finish alternating between right and left.
• Place the braided puff pastry on a parchment paper lined baking tray.
• In a small bowl, combine butter, garlic, parsley, and parmesan cheese.
• Brush all over until the top of the braid is fully coated.
• Bake for 20 - 25 minutes or until golden brown.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 420 degrees F (215 degrees C). Lightly grease a baking sheet.
• Heat oil in a skillet over medium heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. (Drain and discard grease.)
• Roll dough out into a 9x14-inch rectangle. Cut 8 equal-sized slices along the 2 long edges using a knife or kitchen scissors, leaving a 4 inches of the center uncut.
• Spoon pizza sauce down the center of the dough. Add garlic, diced pepperoni, sausage, and cheese in that order. Top with pepperoni slices.
• Fold sliced edges across the filling in an alternating pattern (braiding). Pinch ends to seal.
• Bake in the preheated oven for 10 minutes. Rotate pan and continue baking until golden brown, about 10 minutes more.
• Remove from oven and allow to stand for 5 minutes before slicing.

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment.
• Combine the tomato sauce, basil, oregano, garlic powder and 1/2 teaspoon salt in a microwave-safe bowl and stir until smooth. Microwave the sauce, stirring halfway through, until hot, 1 1/2 to 2 minutes. Let cool to room temperature.
• Put the pizza dough on a lightly floured work surface and roll into a 10-by-14-inch rectangle. Spread 3 tablespoons of the pizza sauce evenly over the dough and sprinkle with the mozzarella and pepperoni pieces.
• Working from one long side, roll up the rectangle like a jelly roll and position it seam-side down on a cutting board. Use a paring knife to trim the ends of the dough log, then cut the log in half lengthwise. Lay the 2 halves cut-side up next to each other and twist them together into a tight loaf about 12 inches long.
• Transfer the twisted dough to the prepared baking sheet and brush gently all over with the egg mixture. Bake until the bread is golden brown and the cheese is melted in the center, 30 to 32 minutes. Transfer the braid to a cutting board, cut into slices and serve with the remaining pizza sauce for dipping.

Steps:

• Heat oven to 400°F Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 14x11-inch rectangle.
• Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. Top with Canadian bacon, pepperoni, mozzarella and Parmesan cheese.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal.
• In small bowl, mix egg yolk and water until well blended. Brush over dough; sprinkle with poppy seed.
• Bake 11 to 16 minutes or until golden brown. Cut into crosswise slices. Serve with pizza sauce.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
• Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
• Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
• Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

Steps:

• Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle cheeses over filling. , On each long side, cut 1-1/2-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Brush with butter. , Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.