Braided Stuffed Pizza Bread

Three cheeses blend with favorite pizza ingredients, all wrapped in a tender crust.

  • prep time 15 min
  • total time 35 min
  • ingredients 10
  • servings 12

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2
tablespoons Boursin cheese with garlic and herbs
3
oz thinly sliced Canadian bacon
10
slices pepperoni
1
cup shredded mozzarella cheese (4 oz)
2
tablespoons shredded Parmesan cheese
1
egg yolk
1
teaspoon water
1
to 2 teaspoons poppy seed
Pizza sauce, if desired
  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 14x11-inch rectangle.
  • 2 Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. Top with Canadian bacon, pepperoni, mozzarella and Parmesan cheese.
  • 3 With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal.
  • 4 In small bowl, mix egg yolk and water until well blended. Brush over dough; sprinkle with poppy seed.
  • 5 Bake 11 to 16 minutes or until golden brown. Cut into crosswise slices. Serve with pizza sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    160
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    480mg
    480%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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