A few weekends ago, my daughter came home from her best friend’s birthday sleepover raving about a “pizza with cheese in the crust.” You’d think she’d just tasted gold. Of course, I had to hear all about how “cool” it was that the cheese oozed out when they pulled a slice and how our regular Friday night pizza “just doesn’t stretch like that.” Well, challenge accepted.

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So that Sunday, after finishing laundry and folding yet another mountain of mismatched socks, I pulled out the last ball of homemade pizza dough I had stashed in the freezer. The kitchen turned into a mini workshop—my son grating cheese while my husband snuck pepperoni slices off the plate like a kid.

We tried shaping the crust together, stuffing it with string cheese sticks, and brushing the edges with a little butter and garlic powder. Once it came out of the oven, golden and bubbling, there were actual cheers.

Now it’s officially become part of our dinner rotation. And let me tell you, it’s not just for the kids. Stuffed crust takes any homemade pizza and turns it into something a bit more indulgent, a bit more special without making anything harder. Plus, it’s so fun watching everyone race for the cheesiest slice.

Short Description

Stuffed Crust Pepperoni Pizza features a chewy golden crust packed with gooey mozzarella sticks, topped with melty cheese, zesty pizza sauce, and crispy pepperoni—an irresistible twist on a homemade classic.

Key Ingredients

1 lb pizza dough (store-bought or homemade)
6–8 mozzarella string cheese sticks
½ cup pizza sauce
2 cups shredded mozzarella cheese
20–25 slices pepperoni (beef or turkey)
2 tbsp olive oil or melted butter

Optional Seasonings:

Garlic powder
Italian seasoning
Grated Parmesan

Tools Needed

Rolling pin
Pizza stone or baking sheet
Pastry brush
Pizza cutter or sharp knife
Mixing bowl (if using homemade dough)
Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). If using a pizza stone, place it inside while the oven heats. If using a baking sheet, lightly grease it or line with parchment.

Step 2: Roll the Dough
On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to your prepared stone or baking sheet.

Step 3: Stuff the Crust
Lay mozzarella string cheese sticks around the edge of the dough, leaving a 1-inch border. Fold the dough over the sticks and press down to seal. This creates the cheesy stuffed crust.

Step 4: Add Sauce and Toppings
Spread the pizza sauce evenly over the center of the dough. Sprinkle the shredded mozzarella over the sauce, then arrange pepperoni slices across the top.

Step 5: Season the Crust
Brush the folded crust with olive oil or melted butter. Sprinkle on garlic powder, Italian seasoning, or grated Parmesan if you like extra flavor.

Step 6: Bake
Bake for 15–20 minutes, or until the crust is golden, the cheese is bubbly, and pepperoni edges are slightly crispy. If the crust browns too quickly, loosely tent with foil during the last few minutes.

Step 7: Rest and Slice
Let the pizza cool for 5 minutes before slicing. This helps the cheese settle and makes cutting easier.

Why You’ll Love This Recipe

Ultimate Cheese Pull: The stuffed crust delivers that stretchy, gooey cheese surprise in every bite.

Family-Friendly Fun: Kids love the interactive nature of this pizza, and it’s easy enough to let them help assemble it.

Customizable: Swap out toppings or cheeses depending on what you have in the fridge.

Better Than Takeout: You control the ingredients, and the flavor is even fresher.

Party-Worthy: It looks impressive and is perfect for casual get-togethers or Friday night dinners.

Mistakes to Avoid & Solutions

Not Sealing the Crust Properly
Problem: Cheese leaks out during baking.
Solution: Firmly press the folded dough down over the cheese sticks and pinch the edges tightly. Wetting the seam slightly can help it stick better.

Overloading the Center
Problem: A soggy or undercooked center.
Solution: Don’t go overboard with sauce and cheese in the center. Spread evenly and leave room for air circulation.

Using Cold Dough
Problem: Dough tears or shrinks when rolled.
Solution: Let dough come to room temperature before rolling it out—about 30 minutes on the counter.

Burning the Crust or Toppings
Problem: Overbrowned pepperoni or dry crust.
Solution: Tent with foil in the last few minutes if it starts browning too fast.

Using Low-Quality Cheese
Problem: Greasy or bland results.
Solution: Use whole milk mozzarella and fresh pepperoni for the best flavor and melt.

Serving and Pairing Suggestions

Serve With:

A crisp green salad with balsamic dressing

Roasted garlic broccoli or zucchini

Warm marinara or ranch for dipping

Drinks to Pair:

Sparkling water with lemon

Iced tea

Light red wine or craft root beer for grown-up flair

Best Setting:

Family-style on a wooden board

Buffet-style for parties

Casual pizza night with movies or games

Storage and Reheating Tips

Refrigerate Leftovers:
Store slices in an airtight container for up to 3 days.

Freeze for Later:
Wrap individual slices tightly in foil, then place in a freezer bag. Freeze for up to 2 months.

Reheat in Oven or Air Fryer:
Reheat at 375°F for 5–8 minutes (oven) or 3–4 minutes (air fryer) until cheese is melted and crust is crisp.

Avoid the Microwave:
It softens the crust too much and ruins the texture. Use only if you’re in a pinch.

FAQs

1. Can I make this with homemade dough?
Yes! Just be sure it’s well-rested and room temperature before rolling.

2. What can I use instead of string cheese?
Cut mozzarella into sticks or use block cheese. Just make sure it’s firm and not too soft.

3. Can I make it ahead of time?
You can prep and assemble the pizza, then refrigerate for a few hours before baking.

4. What if I don’t have a pizza stone?
No problem, a baking sheet works great. Just don’t forget to grease it lightly.

5. How do I keep the crust from getting soggy?
Use a light hand with the sauce and don’t overload the toppings. Baking at a high temp helps too.

Tips & Tricks

Use parchment paper under the pizza for easy cleanup.

Add chopped fresh basil after baking for a fresh finish.

Brush crust with garlic butter right out of the oven for extra flavor.

Sprinkle a little cornmeal on the bottom of the dough for that pizzeria-style texture.

Let the pizza rest before slicing, it makes all the difference.

Recipe Variations

1. Veggie Lover’s Version
Swap pepperoni for bell peppers, mushrooms, olives, and red onions.
Flavor: Earthy and fresh with melted cheese and herbs.
Steps: Follow the original recipe but sauté veggies first to remove moisture.

2. BBQ Chicken Stuffed Crust Pizza
Use BBQ sauce instead of pizza sauce, shredded cooked chicken, red onion, and cheddar cheese.
Flavor: Sweet, smoky, and cheesy.
Steps: Same crust prep, just swap sauce and toppings before baking.

3. Spicy Jalapeño & Sausage Pizza
Add cooked Italian sausage, sliced jalapeños, and crushed red pepper flakes.
Flavor: Bold and spicy with a hearty kick.
Steps: Brown sausage first, then assemble as directed.

4. Breakfast Pizza
Use scrambled eggs, cooked bacon, and cheddar or mozzarella.
Flavor: Savory and satisfying for brunch.
Steps: Pre-bake the crust 5 minutes, then top with scrambled eggs and cheese before finishing.

Final Thoughts

I didn’t expect one birthday sleepover to inspire a whole new tradition in our home, but this stuffed crust pizza quickly became the most-requested dinner. My kids now ask, “Are we doing the cheesy crust tonight?” like it’s a special occasion. And honestly, I kind of love that it feels that way even when it’s just a regular Wednesday.

Making this recipe reminded me how small tweaks, like hiding cheese in the crust, can turn a simple meal into something fun and memorable. It’s easy enough for a weeknight but satisfying enough for guests, and it always brings everyone to the table fast.

I hope your family enjoys it as much as mine does. And if your kids suddenly become food critics overnight, well, at least you’ll know it’s worth the hype.

Stuffed Crust Pepperoni Pizza

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Ingredients

1 lb pizza dough store-bought or homemade
6 –8 mozzarella string cheese sticks
½ cup pizza sauce
2 cups shredded mozzarella cheese
20 –25 slices pepperoni beef or turkey
2 tbsp olive oil or melted butter
Optional Seasonings:
Garlic powder
Italian seasoning
Grated Parmesan

Instructions

Heat oven to 425°F (220°C). Preheat pizza stone if using. Grease or line baking sheet if needed.
Roll dough into a 12-inch circle on a floured surface. Place on prepared stone or sheet.
Place string cheese around edges. Fold dough over and seal to make a stuffed crust.
Spread sauce over the center. Add shredded mozzarella and top with pepperoni.
Brush crust with oil or butter. Sprinkle with garlic powder, Italian seasoning, or Parmesan.
Bake 15–20 minutes until golden, bubbly, and crisp. Tent with foil if browning too fast.
Cool for 5 minutes before slicing to help cheese set.