Loaded Pizza Bundtwich

Prep 25 min
Total 2 hr 25 min
Ingredients 9
Servings 8

The name says it all! This irresistible Bundtwich is loaded with all of your favorite pizza toppings: Italian sausage, sliced onions, green bell pepper strips, pepperoni and plenty of cheese. One bite of this genius recipe, and you just may never eat regular pizza again—it’s that good.

By Pillsbury Kitchens

Updated April 13, 2020

Ingredients

2

cans (13.8 oz each) Pillsbury™ refrigerated classic pizza crust
1/2

lb bulk mild Italian sausage
1

cup thinly sliced onions
1

medium green bell pepper, cut in strips
1/2

cup Muir Glen™ organic tomato sauce
1/2

cup pepperoni slices
12

slices (0.75 oz each) mozzarella cheese, halved
1

tablespoon olive oil
1

tablespoon grated Parmesan cheese

Steps

Hide Images

1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
3

Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.
4

In 12-inch nonstick skillet, cook sausage, onions and bell pepper over medium-high heat 7 to 9 minutes, stirring frequently, until sausage is no longer pink and vegetables are tender. Drain, if necessary. Stir in tomato sauce.
5

Use decorative side of bread ring for top of Bundtwich. Place pepperoni and 12 of the cheese slice halves in decorative side of bread ring. Place remaining cheese slice halves in other side of bread ring; fill with sausage mixture. Bake 8 to 12 minutes or until cheese is melted and pepperoni is hot.
6

Carefully replace decorative side of bread ring; lightly press. Brush with olive oil, and sprinkle with Parmesan cheese. With serrated bread knife, cut into 8 wedges to serve.

Bake your dough up to 4 hours ahead of time so your Bundtwich is ready to assemble for a quick meal.
Give this Bundtwich even more cheesy flavor by making half of the cheese provolone and the other half mozzarella.
Italian sausage varies in fat levels. If your sausage is particularly fatty, make sure you drain the sausage after browning. If there isn’t any fat visible in the pan after browning, then there is no need to drain. When you add the sausage to the Bundtwich, try to mound it in the middle of the bread at first and press down slightly to be sure the filling stays put.
You can experiment with your favorite pizza toppings in this recipe! Just make sure they are all cooked before adding to the Bundtwich.
Pizzerias often brush their crusts with olive oil as soon as they come out of the oven and sometimes sprinkle with Parmesan cheese, pepper flakes and other seasonings. This gives the crust a beautiful look and flavor. We went with olive oil and grated Parmesan for the outside of this Bundtwich, but feel free to experiment!

Nutrition Facts

Serving Size: 1 Wedge

Calories: 410
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 8g 38% Trans Fat 0g
Cholesterol: 40mg; 14%
Sodium: 970mg; 41%
Potassium: 190mg; 6%
Total Carbohydrate: 38g; 13%
Dietary Fiber 2g 7% Sugars 7g
Protein: 19g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 10%; 10%
Calcium: 25%; 25%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;