Stuffed-Crust Pepperoni Pizza
by: Betty Crocker
Prep Time:20 min
Start to Finish:35 min
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
1 can (2.25 oz) sliced ripe olives, drained
1. Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
2. Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
3. Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
4. Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 430 (Calories from Fat 240); Total Fat 27g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 35mg; Sodium 1300mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.