Pepperoni Pizza Braid
This Pizza Braid is stuffed with pepperoni and cheese for a fun twist on traditional pizza. Serve this delicious braided pizza for a light dinner or as an appetizer on Game Day with marinara sauce for dipping!
Servings: 8 servings
Calories: 387kcal
Ingredients
- 1 can refrigerated pizza dough I used Pillsbury, or make homemade pizza dough
- 3 cups shredded mozzarella cheese
- 16 pepperoni slices
- 1/2 cup olive oil
- 1 tablespoon Italian seasoning
- 1 egg lightly beaten, optional
- 1 cup marinara sauce optional for dipping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or a nonstick baking mat.
- On a work surface, stretch out the pizza dough into a large rectangle, roughly 12x14". Cut the dough widthwise into six strips about 2 inches wide.
- Add olive oil, Italian seasoning and cheese down the middle of each strip. Then use your fingers to bring the edges together, pinching to seal into six long tubes.
- Line up the three tubes side by side. Then weave them together to form a braid, twisting and inserting pepperoni slices in between as you go. Pinch at each end to seal.
- Repeat previous step for the remaining three tubes to make a second braided pizza.
- Place the two pizza braids on the prepared baking sheet. Brush with optional beaten egg for a shinier look if desired.
- Bake for 20 minutes in oven until puffy and golden. Then remove to a cutting board for slicing and serving.
Video
Notes
- Make Ahead: You an make this pizza braid up to 3 days ahead of time and store in the fridge. Reheat in the oven or microwave before serving.
Nutrition
Calories: 387kcal | Carbohydrates: 24g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 687mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 0.7mg | Calcium: 222mg | Iron: 1.9mg | Net Carbs: 23g