Stuffed-Crust Pepperoni Pizza: Cheesy Pull-Apart Crust + Classic Pepperoni Perfection

1. On a lightly floured surface, stretch dough into a large circle, slightly bigger than your pan.
   (You need extra dough around the edge to wrap around the cheese.)
2. Transfer dough to your pan.

3) Stuff the crust

1. Arrange mozzarella sticks around the edge of the dough, about 1 inch in from the rim, leaving small gaps between sticks.
2. Fold the outer edge of dough up and over the cheese sticks.
   Pinch firmly to seal all around so cheese doesn’t leak out.
3. Press the sealed edge down gently to keep the stuffed crust secure.

4) Top the pizza

1. Spread pizza sauce evenly over the center (avoid the stuffed edge).
2. Sprinkle shredded mozzarella over the sauce.
3. Add pepperoni slices on top.

5) Bake

1. Bake for 12–16 minutes, or until the crust is golden brown and the cheese is bubbly.
   If you want extra crispy pepperoni, place slices closer together.
2. If needed, broil 30–60 seconds at the end for extra browning (watch carefully).

6) Finish the crust

1. Mix olive oil with garlic powder and Italian seasoning (optional).
   Brush the stuffed crust edge lightly.
2. Sprinkle Parmesan around the crust for extra flavor.
3. Rest pizza 5 minutes before slicing.

Serving and Storage:

Serve hot with marinara for dipping (especially the crust!). A crisp Caesar salad or simple green salad is a perfect side.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Reheating: Reheat slices in a 375°F (190°C) oven for 8–10 minutes, or air fry at 350°F (175°C) for 3–5 minutes.
(These methods keep the crust crisp better than microwaving.)

Freezing: Freeze baked slices wrapped tightly for up to 2 months.
Reheat from frozen in the oven until hot.

Tips:

• Seal the crust well: The tighter the seal, the less chance of cheese leakage.
• Use low-moisture mozzarella: It melts well without making the pizza watery.
• Don’t overload toppings: Too much topping can make the center soggy.
• Hot oven = best crust: High heat gives you better rise and browning.
• Rest before slicing: Helps cheese set so toppings don’t slide off.

Variations:

• Cheese blend crust: Stuff crust with mozzarella + cheddar sticks.
• Spicy: Add jalapeños and drizzle hot honey after baking.
• Meat lover: Add cooked sausage and bacon (use less cheese so it bakes evenly).
• Veggie: Add mushrooms, olives, and bell peppers (pre-cook watery veggies).
• BBQ pepperoni: Swap pizza sauce for BBQ sauce for a sweet-smoky twist.

Tips:

• Extra crispy bottom: Bake on a preheated stone/steel or use a cast-iron skillet.
• Better pepperoni: “Cup-and-char” pepperoni crisps up beautifully if you can find it.
• Dipping sauce idea: Mix marinara with a little garlic butter for a next-level dip.
• Kid-friendly: Let kids help place cheese sticks and pepperoni for fun pizza night.

Conclusion:

Stuffed-Crust Pepperoni Pizza is the ultimate homemade upgrade—classic pepperoni flavor plus a cheesy crust that makes
every slice feel special. It’s easier than it looks, endlessly customizable, and perfect for family dinners, game nights,
and weekends when you want something fun and satisfying.

FAQ:

Can I use pre-baked crust?

Stuffed crust works best with raw dough so it can wrap and seal around the cheese. Pre-baked crust usually won’t fold well.

Why did my cheese leak out?

Usually the dough wasn’t sealed tightly enough, or the cheese sticks were too close to the outer edge.
Leave about 1 inch and pinch the seam firmly.

Can I make it ahead?

You can stretch the dough and prep toppings ahead, but it’s best baked fresh.
If assembling early, refrigerate and bake within a few hours.

What’s the best way to reheat stuffed crust pizza?

Oven or air fryer—both keep the crust crisp and re-melt the cheese nicely.

Can I make this without pepperoni?

Absolutely. Use any toppings you like: veggies, chicken, sausage, or keep it classic cheese.