Best 10 Cheesy Pizza Stuffing Recipes

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"Cheesy pizza stuffing" is a delicious side dish or main course casserole that can be enjoyed by the whole family. Pizza lovers will be delighted with this recipe, as it combines the winning flavors of a good pizza with the convenience of a quicker and easier-to-make dish. This mix of bread, cheese, and toppings is a great way to use up leftover pizza dough, and it can also be tailored to your own taste preferences by adding or removing various ingredients. With its cheesy goodness and satisfying flavor, "cheesy pizza stuffing" is sure to be a hit at your next gathering or holiday meal.

Here are our top 10 tried and tested recipes!

STUFFED CHEESY PIZZA BONES



Stuffed Cheesy Pizza Bones image

This recipe is sponsored by [ yellow tail ]® wine. Delight the Puppy Bowl fans in your pack with these stuffed pizza bones. Made with two kinds of melty cheese and a garlic-herb topping, they'll have everyone barking for more.

Provided by Food Network Kitchen

Time 55m

Yield 8 bones

Number Of Ingredients 11

4 ounces part-skim, low-moisture mozzarella
1/4 cup grated Parmesan
2 tablespoons dried oregano
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon flaky salt
1 clove garlic, finely chopped
1 pound pizza dough, at room temperature
4 teaspoons whole milk ricotta
1 tablespoon unsalted butter, melted
Marinara sauce, warmed, for serving

Steps:

  • Line a baking sheet with parchment. Cut the mozzarella into 1/2-by-1/2-by-2-inch-long sticks and set aside. Mix together the Parmesan, oregano, sesame seeds, red pepper flakes, salt and garlic together in a bowl; set aside.
  • Pat the pizza dough into a 16-by-8-inch rectangle with a long side facing you. Using a sharp knife or pizza wheel, cut the dough in half lengthwise. Quarter each piece so you have eight 4-by-4-inch squares. Spread 1/2 teaspoon ricotta in the middle of a square and place a piece of mozzarella on top. Fold the dough over the cheese to completely encase it. Starting from the center, pinch the seams closed, carefully pushing out any air as you go. Repeat with the remaining dough and cheese.
  • Working one at a time, put a piece of dough into the seasoning mixture and press down firmly to coat all sides. On a clean, dry work surface roll the dough gently but firmly into a torpedo shape that is about 10 inches long. Tie the dough into a knot at each end and place it seam-side down on the prepared baking sheet. Repeat with the remaining pieces of stuffed dough. Brush with the butter and sprinkle on any remaining seasoning mix. Put in a warm place and let rise until puffy, about 30 minutes
  • Preheat the oven to 425 degrees F.
  • Transfer the bones to the oven and bake, rotating the pan halfway through, until golden brown all over, about 10 minutes. Serve warm with marinara sauce on the side.

CHEESE-STUFFED PIZZA PRETZELS RECIPE BY TASTY



Cheese-stuffed Pizza Pretzels Recipe by Tasty image

Here's what you need: store-bought pizza dough, shredded mozzarella cheese, presliced pepperoni, marinara sauce, nonstick vegetable oil cooking spray

Provided by Tasty

Categories     Appetizers

Yield 3 pretzels

Number Of Ingredients 5

14 oz store-bought pizza dough, 1 tube
4 cups shredded mozzarella cheese
15 pieces presliced pepperoni
marinara sauce, or pizza sauce for dipping
nonstick vegetable oil cooking spray

Steps:

  • Preheat oven to 425°F (220°C).
  • Unroll the dough, it should form 15x9-inch (38x22 cm) rectangle, then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.)
  • Carefully stretch each of the strips by width and length - stretch each to about 3 inch (7 ½ cm) width and about 34 inch (86 cm) length.
  • Sprinkle 1 cup (100g) of cheese down the center of each dough strip. Reserve the last 1 cup (100g) of cheese for later.
  • Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese.
  • Cover a baking sheet with foil and spray with vegetable oil.
  • To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. Repeat with the other two dough logs.
  • Wrap pepperonis on the pretzels - 5-ish per pretzel - then sprinkle the remaining cup of cheese among the three pretzels.
  • Bake 14-18 minutes until deep golden brown.
  • Serve immediately with pizza sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 953 calories, Carbohydrate 74 grams, Fat 48 grams, Fiber 2 grams, Protein 55 grams, Sugar 6 grams

CHEESY PIZZA CASSEROLE



Cheesy Pizza Casserole image

Add something cheesy to your family's Italian cuisine night! Serve beef and pasta casserole - a dish that's ready in 50 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 6

3 cups uncooked rigatoni pasta (9 oz)
1/2 lb lean (at least 80%) ground beef
1/4 cup sliced ripe olives
1 jar (4.5 oz) mushroom pieces and stems, drained
1 jar (26 to 28 oz) tomato pasta sauce (any variety)
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. In ungreased 2 1/2-quart casserole, mix pasta, beef and remaining ingredients except cheese.
  • Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 35 mg, Fiber 5 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 10 g, TransFat 0 g

CHEESE CRUST PIZZA



Cheese Crust Pizza image

String cheese is the secret to success for this popular stuffed-crust pizza. Prebaking the crust crust before you add the toppings assures that the cheese inside will melt completely.-Terri Gonzalez, Roswell, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 slices.

Number Of Ingredients 14

2 to 2-1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
2 tablespoons canola oil
8 pieces string cheese
1/2 pound bulk Italian sausage
1 medium green pepper, diced
1 cup tomato sauce
1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. , On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge. , Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes. , Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella., Bake for 15-20 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 343 calories, Fat 17g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 976mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.

CHEESE-STUFFED HAWAIIAN PIZZA



Cheese-Stuffed Hawaiian Pizza image

In her kitchen in Swisher, Iowa, Mary Roberts Rathje relies on purchased flour tortillas to form the crust for her easy five-ingredient pizza. "This is such a quick, tasty dish," she promises. "It only takes about half an hour from start to stomach!"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 flour tortillas (10 inches)
1-1/2 cups shredded part-skim mozzarella cheese, divided
1/4 cup pizza sauce
1/2 cup pineapple tidbits, drained
3/4 cup diced fully cooked ham

Steps:

  • Place one tortilla on a baking sheet coated with cooking spray. Sprinkle with 1 cup cheese. Top with second tortilla; spread with pizza sauce. Sprinkle with pineapple, ham and remaining cheese. , Bake at 375° for 15 minutes or until tortillas are crisp and cheese is melted.

Nutrition Facts : Calories 636 calories, Fat 28g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 856mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.

CHEESY PEPPERONI-STUFFED CHICKEN



Cheesy Pepperoni-Stuffed Chicken image

Turn to two pizza favorites, mozzarella cheese and pepperoni, to create a surprisingly easy stuffing for sautéed chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 oz sliced pepperoni
1/2 cup shredded mozzarella cheese (about 2 oz)
1 tablespoon olive oil
4 cups water
1 package (7 oz) uncooked elbow macaroni
1 jar (1 lb 8 oz) tomato pasta sauce (any variety)
Chopped fresh basil, if desired

Steps:

  • Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
  • In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.

Nutrition Facts : Calories 710, Carbohydrate 74 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 18 g, TransFat 0 g

CHEESY PIZZA STUFFING



Cheesy Pizza Stuffing image

Imagine Thanksgiving stuffing, but with the red-sauce flavors of cheese pizza. Tomato paste and dried oregano, bloomed in buttery onions, do the heavy lifting in this comforting dish, as does an ivory shower of shredded mozzarella, which melts and gets gooey in spots. Stale bread works best, so dry out the bread the night before you plan to make this, or bake the torn pieces in a 250-degree oven until they're brittle. You can also assemble the stuffing the night before Thanksgiving; just keep it covered in the refrigerator and bake it the next day while the turkey is resting. Serve this warm, while the cheese is still molten.

Provided by Eric Kim

Categories     stuffing and dressing, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (12- to 14-ounce) loaf brioche or challah, torn into bite-size pieces (about 4 cups)
4 tablespoons unsalted butter, plus more softened butter for greasing dish
1 large yellow onion, halved and thinly sliced
Salt and black pepper
1 teaspoon dried oregano, plus more for topping
2 tablespoons tomato paste
1 cup vegetable stock
1 large egg
1 cup whole milk
2 cups shredded low-moisture mozzarella

Steps:

  • The night before serving, spread the bread pieces on a sheet pan and let sit on the counter to dry out. Alternatively, you can bake them at 250 degrees until completely dried out and no longer soft, 20 to 30 minutes.
  • When ready to make the stuffing, transfer the bread to a large bowl. Heat oven to 350 degrees and grease a 9-by-13-inch or 8-by-11-inch baking dish with softened butter.
  • Melt the 4 tablespoons butter in a large skillet over medium-high and add the onion. Season with salt and pepper, and cook, stirring occasionally, until translucent and slightly browned at the edges, 5 to 7 minutes. Stir in the oregano and tomato paste and cook until fragrant, about 1 minute. Add the stock and scrape up any browned bits from the bottom of the pan.
  • In a medium bowl, beat the egg with a fork, then beat in the milk. Pour the stock mixture and milk mixture over the bread and toss with two spoons until evenly coated. Add 1 cup mozzarella, and toss again until well combined. Let sit until the bread fully absorbs the liquid, about 5 minutes.
  • Transfer the stuffing and any accumulated liquid to the greased baking dish, spread out evenly and top with the remaining 1 cup mozzarella. (To make ahead, you can stop at this stage, cover the dish and refrigerate for up to 24 hours.)
  • Bake, uncovered, until heated through and the cheese is melted, 15 to 25 minutes. (You may need to add a few minutes to the bake time if the stuffing has been refrigerated.) Sprinkle a pinch of oregano over the top and serve immediately.

CHEESE STUFFED CRUST PIZZA



Cheese Stuffed Crust Pizza image

Make and share this Cheese Stuffed Crust Pizza recipe from Food.com.

Provided by Chris from Kansas

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (13 7/8 ounce) can refrigerated prepared pizza crust
7 (1 ounce) mozzarella string cheese (sticks)
1/2 cup pizza sauce
24 slices pepperoni (from 3.5 oz pkg)
2 cups shredded Italian cheese blend

Steps:

  • Heat oven to 425. Spray 12-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
  • Bake at 425 for 8 to 10 minutes or until crust is set and edges are light golden brown.
  • Removed partially baked crust from oven. Spoon sauce evenly over crust. Top with pepperoni and italian cheese blend.
  • Return to oven; bake an additional 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.

CHEESY PEPPERONI PIZZA ROLLS



Cheesy Pepperoni Pizza Rolls image

These pizza rolls are the perfect game day snack and a winner every time. They'll also bring new life to Friday night pizza for the entire family. Personalize the rolls with your favorite toppings, just not too many, and don't overfill or the filling will ooze out.

Provided by lutzflcat

Categories     Pepperoni Pizza

Time 35m

Yield 12

Number Of Ingredients 9

1 (13.8 ounce) package Pillsbury® classic pizza crust
1 cup marinara sauce, divided
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
½ cup thinly sliced pepperoni, cut in halves
2 tablespoons minced onion
½ teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon red pepper flakes

Steps:

  • Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
  • Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
  • Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
  • Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
  • Serve pizza rolls with the remaining warmed marinara as a dipping sauce.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 18.7 g, Cholesterol 14.8 mg, Fat 7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 532.2 mg

CHEESY PIZZA STUFFED PEPPERS



Cheesy Pizza Stuffed Peppers image

Try a new twist on stuffed peppers with our Cheesy Pizza Stuffed Peppers. These Cheesy Pizza Stuffed Peppers are full of cheese, basil and pasta sauce.

Provided by My Food and Family

Categories     Meal Recipes

Time 28m

Yield 4 servings

Number Of Ingredients 5

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup CLASSICO Tomato and Basil Pasta Sauce
1 Tbsp. chopped fresh basil
8 assorted mini sweet peppers (orange, red, yellow), cut lengthwise in half

Steps:

  • Heat oven to 375ºF.
  • Mix all ingredients except peppers until blended; spoon into peppers.
  • Place on parchment-covered baking sheet.
  • Bake 15 to 18 min. or until peppers are tender and Neufchatel filling is heated through.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and cheeses will give your stuffing the best flavor.
  • Don't overstuff the mushrooms: The stuffing should be packed tightly, but not so tightly that the mushrooms burst.
  • Bake the mushrooms at a high temperature: This will help to create a crispy crust on the mushrooms.
  • Serve the mushrooms hot: Cheesy pizza stuffing is best enjoyed when it is hot and melted.

Conclusion:

Cheesy pizza stuffing is a delicious and easy appetizer or side dish that is perfect for any occasion. It is also a great way to use up leftover pizza ingredients. With just a few simple steps, you can create a dish that is sure to please everyone at your table. So next time you are looking for a tasty and satisfying snack, give cheesy pizza stuffing a try. You won't be disappointed!

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