Sunday, April 19, 2015

Pepperoni Pizza Braid

1 can refrigerated pizza crust
1/2 cup pizza sauce
2 cups shredded mozzarella and/or cheddar cheese, divided
2/3 cup pepperoni slices, divided, plus more for topping

Unroll pizza crust & press into a 10x13" rectangle on top of a baking sheet.  Use kitchen scissors or a knife to cut 8 equal strips along each of the two longer edges, leaving a 3" space down the center of the dough rectangle.  Spoon pizza sauce along the center of the dough, then sprinkle with 3/4 cup of the shredded cheese.  Top with 1/3 cup of pepperoni slices, then sprinkle with another 3/4 cup shredded cheese and the remaining 1/3 cup pepperoni.

Starting from one end, fold strips of dough over the filling to the center, so the ends overlap and it looks braided.  Flash freeze, then bag in a ziploc bag.  If desired, add a separate small bag of pepperoni & cheese to sprinkle on top when baking.

To serve:
Thaw overnight, bake 15 minutes at 425 degrees on a lightly greased baking sheet (400 degrees for a dark or nonstick baking sheet).  Remove from oven & sprinkle additional cheese & pepperoni on top.  Bake 5 more minutes until crust is golden brown & baked through, and cheese is melted and bubbly.

Or, from frozen, bake about 35 minutes, sprinkle pepperoni & cheese on top, and bake 5 additional minutes.

Adapted from a recipe found here

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