Pepperoni Pizza Cake

Pepperoni Pizza Cake
Staff Writer
Pepperoni Pizza Cake
Pillsbury

Pepperoni Pizza Cake

Because cake isn't just for dessert. Take your pizza night to new heights with this triple-decker pepperoni pizza cake from Pillsbury that everyone will rave about.

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6
Servings
526
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray or olive oil
  • 2 cans refrigerated pizza crust, such as Pillsbury™
  • 1½ Cup pizza sauce, such as Muir Glen™ organic (from 15-ounce can)
  • 3 Cups shredded mozzarella cheese (about 12 ounces)
  • 1 Cup sliced pepperoni
  • 1 Tablespoon butter, if desired

Directions

Preheat the oven to 400 degrees F. Lightly spray a large cookie sheet with cooking spray or drizzle with olive oil.

Measure the diameter of tall-sided ovenproof pan. (Pan used was 6 inches in diameter with 4-inch high sides.) Unroll 1 can of the dough onto a work surface; press out into a thin layer. Cut out three 6-inch rounds; place on the cookie sheet. Bake 8 minutes. Remove from the cookie sheet to a cooling rack; cool.

Unroll the remaining can of dough; cut 2 additional 6-inch rounds from the long edge of dough, leaving the opposite side untouched. Place the rounds on a cooled cookie sheet. Bake for 8 minutes. Remove from the cookie sheet; cool.

Meanwhile, line a pan with parchment paper so that the ends of paper stick up and out of the pan. Cut a long strip of dough at least ½-inch wider than height of pan. Carefully drape the long strip of dough around inside edge of pan to line, leaving a ½-inch hanging over outside edge of pan and bottom of the pan open. Pinch the seam to seal.

Carefully place 1 partially baked crust round in the bottom of the pan. Spread the pizza sauce over the crust; top with some pepperoni slices and sprinkle with mozzarella cheese (when the cheese melts, the crust above will stick to it). Repeat to make 3 more layers. For the top layer, place the last crust over the cheese; sprinkle with any remaining cheese and arrange the remaining pepperoni on top.

Fold the overhanging dough over the top layer of the pizza cake to make a raised crust edge.

Bake 20 to 25 minutes or until the dough around the pizza cake is fully cooked. (To test, carefully pull up parchment paper to raise the pizza cake out of the pan.) Once completely baked, cool in the pan for 5 minutes. Remove the pizza cake from the pan; brush the crust with butter. Use a sharp knife to cut slices like you would a cake.

Nutritional Facts

Total Fat
32g
46%
Sugar
12g
13%
Saturated Fat
14g
58%
Cholesterol
107mg
36%
Carbohydrate, by difference
22g
17%
Protein
37g
80%
Vitamin A, RAE
259µg
37%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
737mg
74%
Choline, total
29mg
7%
Fiber, total dietary
1g
4%
Folate, total
39µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
65mg
20%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
591mg
84%
Selenium, Se
29µg
53%
Sodium, Na
1980mg
100%
Water
87g
3%
Zinc, Zn
5mg
63%

Pepperoni Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pepperoni Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.