Braided Three Cheese Pepperoni Stuffed Pizza Recipe

Appetizers are all the rage around the New Year, but I personally love an appetizer any time! This is one of those recipes that is great for many different purposes. I've always wanted to use a pre-made pizza crust for a pizza braid, so this braided three cheese pepperoni stuffed pizza recipe is the most perfect use for it. This pizza braid boasts gooey mozzarella, parmesan, and ricotta and pepperoni filled pizza braid for the ultimate any time win!

Pizza appetizers are one of those foods that tastes great when shared with a crowd, at a family event, or for a holiday celebration. No matter when this recipe is made, it's crowd-pleasing every time!

Appetizers like my mini hot dogs in crescent rolls or my four layer taco dip are great to pair with this stuffed pizza braid. Variety is the spice of life!

What are the ingredients for this stuffed pizza braid?

1. Pizza Crust - I used a Pillsbury Pizza Crust for this stuffed pizza. You can find this at most any grocery store near the crescent rolls or refrigerated cookie dough.
2. Pepperoni - I opted for buying a whole pepperoni and slicing myself. I also used regular pepperoni instead of turkey but you can use whichever you prefer!
3. Ricotta Cheese - fresh ricotta cheese is great, but store-bought is also fine. This is first cheese for this stuffed pizza.
4. Mozzarella cheese - similar to how I sliced my pepperoni myself, I bought a block of whole milk mozzarella cheese and grated it myself.
5. Parmesan Cheese - parmesan cheese does not have to be freshly grated. This is the third cheese that goes into this stuffed pizza recipe!
6. Pizza sauce -any type of pizza sauce is great, or even regular marinara.
7. Butter - the butter is used at the end to add to the top of he braid.
8. Dried Basil and Dried Parsley - we add just a pinch or two of these two herbs to the top of the braid before it bakes.

See the recipe card below for specific information on quantities.

How do I make this recipe?

Step 1: Unroll the pizza crust and stretch into an 8x11" square. Taking a pizza cutter or a sharp knife, make even slits on both sides of the dough, approximately 2" long.

Step 2: In the middle of the crust, spoon a few tablespoons of pizza sauce.

Step 3: On top of the pizza sauce, add a few dollops of ricotta cheese, spreading as evenly as you can.

Step 4: To the ricotta and pizza sauce, sprinkle a generous helping of mozzarella cheese and parmesan cheese.

Step 5: Lastly, add a few slices of pepperoni on top of the cheese.

Step 6: Starting with one of the pizza crust, create a braid by laying one side of the small cuts of dough on top of each folder, overlapping with the other side, like a "braid".

Step 7: Continue the braid until the entire dough is braided together. At this point, preheat the oven to 400º.

Step 8: Melt a tablespoon of butter and spread across the top of the braid, topping with dried parsley and basil. Bake in the oven for 15-20 minutes or until the top is golden brown. Let cool 10-15 minutes before slicing and serving.

HINT: Try not to overfill the insides as it will pour out of the sides and also cause the bottom of the crust to get soggy.

Swaps and Substitutions

Here are my suggestions for making this recipe gluten and dairy-free for those with dietary restrictions and needs:

• Cheese - swap out the mozzarella for your favorite dairy-free version like Daiya or Miyokos
• Dough - Pillsbury makes a gluten free pizza dough if you're looking for a gluten-free option.
• Meat - you don't need to add in pepperoni if you don't want to, or if you like pepperoni but want the turkey kind, feel free to swap in for whichever type!
• Pizza sauce - I have some friends and readers that I know are following an AIP-lifestyle, so use the sauce that has less onions and garlic for you so you can enjoy this!

Ways to serve this stuffed pizza

• Serve this right out of the oven for New Years Eve as a perfect appetizer to start off the night.
• Slice a few of these for game night or Superbowl even. A side of marinara or ranch go really well with this.
• Create a fun kids night in and give the kiddos something to do by making miniature pizza braids. They get to choose whichever fillings they want!

How do I store this recipe? Can I freeze it?

To Store: Any leftovers, or if you're preparing this ahead of time and want to store in the fridge, simply slice into pieces and place in an air tight contaner, placing in the fridge. It will stay for up to 4 days.

To Freeze: Wrap the pizza braid in plastic wrap, then in aluminum foil and place in the freezer. Remember to label what it is, when it was made, and the baking time and temp. This will stay in the freezer for two months.

Hungry for more?

Check out these other yummy appetizers!

Braided Three Cheese Pepperoni Stuffed Pizza Recipe

Morgan Peaceman

You can't go wrong with this mouthwatering braided stuffed pizza with three cheese and pepperoni. Perfect any time appetizer!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Appetizer

Cuisine American

Servings 14 slices

Equipment

• 1 Pizza Cutter
• 1 spatula
• 1 baking sheet
• parchment paper
• measuring bowls
• 2-3 spoons

Ingredients

  

1x2x3x

• 1 13oz Pillsbury pizza crust in a can
• ¼ cup pizza sauce
• ½ cup mozzarella cheese
• ½ cup ricotta cheese
• ¼ cup parmesan cheese
• ½ cup sliced pepperoni
• 1 tablespoon butter melted
• 2 tablespoon dried basil and dried parsley

Instructions

 

• Unroll the pizza crust and stretch into an 8x11" square. Taking a pizza cutter or a sharp knife, make even slits on both sides of the dough, approximately 2" long.
• In the middle of the crust, spoon a few tablespoons of pizza sauce.
• On top of the pizza sauce, add a few dollops of ricotta cheese, spreading as evenly as you can.
• To the ricotta and pizza sauce, sprinkle a generous helping of mozzarella cheese and parmesan cheese.
• Lastly, add a few slices of pepperoni on top of the cheese.
• Starting with one of the pizza crust, create a braid by laying one side of the small cuts of dough on top of each folder, overlapping with the other side, like a "braid".
• Continue the braid until the entire dough is braided together. At this point, preheat the oven to 400º.
• Melt a tablespoon of butter and spread across the top of the braid, topping with dried parsley and basil. Bake in the oven for 15-20 minutes or until the top is golden brown. Let cool 10-15 minutes before slicing and serving.

Tried this recipe?Let us know how it was!