Ingredients

• 1 (10-ounce) can refrigerated pizza crust dough
• 2 tablespoons garlic and herb creamy spreadable cheese
• 20 slices HORMEL® Pepperoni
• 1 cup shredded mozzarella cheese
• 2 tablespoons freshly grated Parmesan cheese
• 1 egg yolk
• 1 teaspoon water
• 1 teaspoon poppy seeds
• Pizza sauce

Directions

1. Heat oven to 400ºF. Grease large baking sheet.
2. Unroll dough; place on baking sheet. Starting at center, press or roll dough to 14x11-inch rectangle.
3. Spread garlic and herb cheese lengthwise down center third of rectangle to within 1 inch of short ends. Top with pepperoni, mozzarella cheese and Parmesan cheese.
4. In small bowl, beat together egg yolk and water; brush over braid. Sprinkle with poppy seeds.
5. Fold short ends of dough 1 inch over filling; pinch to seal. Along 14-inch sides, make cuts 1 inch apart, cutting from edge to within 1/2 inch of filling. To give braided appearance, fold dough strips at angle over filling, alternating from side to side. Fold ends under to seal.
6. Bake stuffed pizza bread 11 to 16 minutes or until golden brown. Serve with pizza sauce.

Notes

1. Soft cream cheese with herbs can be substituted for the garlic and herb creamy spreadable cheese.