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Stuft-Crust Pizza
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By The Editors at Pillsbury
Posted February 23rd, 2009
Pillsbury Pizza Night: Top It, Stuff It, Twist ItThe easy way to go with refrigerated dough
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Servings: 8
Author Notes: This recipe is reprinted with permission from Pillsbury's book Pizza Night: Top It, Stuff It, Twist It -- The Easy Way To Go With Refrigerated Dough.  Pizza is ultra quick and easy to make this way.  For those who prefer to make their own dough, see our recipes for Cheri's Favorite Pizza Dough (a thinner, chewy textured pizza crust) or Mitch's Basic Pizza Dough (a thicker, sweeter crust).

Variations:
Smoked string cheese can be used instead of the regular string cheese.  And, if you don't have a pizza sauce on hand, you can use tomato pasta sauce or salsa (or click here for a good recipe to make your own).
Ingredients: 1 can (13.8 ounces) Pillsbury refrigerated classic pizza pie crust
7 sticks (1 ounce each) string cheese
1/2 cup pizza sauce
24 slices pepperoni
2 cups (8 ounces) shredded Italian cheese blend (mozzarella and Paremsan)
Instructions: Prep Time: 15 Minutes
Start to Finish: 35 Minutes

1. Preheat oven to 425°F.  Spray a 12-inch pizza pan with shortening or spray with cooking spray.  Unroll dough, place in pan.  Starting at center, press out dough to edge of pan and at least 1-inch up sides.

2. Place string cheese around inside edge of crust.  Fold extended edge of dough over cheese; pinch firmly to seal.

3. Spread sauce evenly over dough.  Top with pepperoni and cheese blend. 

4. Bake 12 to 16 minutes, or until crust is deep golden brown and cheese in center is melted.  Cut into wedges.

Nutritional Information Per Serving:
370 calories; 20g total fat; 11g saturated fat; 0g trans fat; 60mg cholesterol; 1050 mg sodium; 27 g total carbohydrate; 0g fiber;
Diabetic Exchanges:
1 1/2 starch; 1/2 other carbohydrate; 2 high-fat meat; 1/2 fat
Carbohydrate Choices:
2


 

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