Savory Meat Lovers Pizza Bread

This fluffy golden bread is stuffed full of spiced beef, pepperoni, gooey cheese, and a savory tomato sauce, all tucked inside soft dough. I whip this up for big get-togethers or when my friends come over to watch a game. It always disappears fast!

The first time I put this together, everyone stood by the oven waiting for it to come out—and now it’s become a must every Sunday with the game on.

Tasty Ingredients

• Butter: brush on the top for a shiny, crisp crust
• Grated Parmesan cheese: finishes off the crust with a nutty, salty bite; fresh grated melts in perfectly
• Shredded mozzarella cheese: adds that melty, stretchy cheesy goodness; shred your own if you can
• Pepperoni: gives that spicy, crisp bite; thin slices help keep everything balanced
• Provolone cheese: melts smooth and creamy; go with sliced for easy layering
• Refrigerated pizza dough: makes everything simple and fluffy; grab one that's stretchy
• Pizza sauce: brings a nice zing and holds it all together; a thicker sauce stops soggy spots
• Kosher salt: wakes up all those flavors in every bite
• Garlic powder: adds a mellow warmth in the background
• Dried oregano: brings that classic herby pizza smell; fresh jar means more flavor
• Lean ground beef: keeps the filling juicy and hearty without too much grease—low fat works great

Delicious Step Guide

Serve and Dip:

Heat the rest of the pizza sauce and cut the loaf into thick strips. Tastes best warm, dunked right into the sauce

Bake to Perfection:

Pop it in a preheated oven for twenty to twenty-five minutes. You’ll know it’s done when that crust is golden and cheese is bubbling

Finish the Topping:

Lather the top with melted butter for shine, then shake on Parmesan and a pinch more oregano for a killer crust

Shape the Bread:

Cut strips about an inch wide on each side (don’t cut the middle). Pull up each strip, switching sides so you get a braid or crosshatch over the filling—it keeps it all tucked in

Layer the Fillings:

Down the center, spread half a cup of pizza sauce. Then lay down provolone slices, some pepperoni, and spoon on the beef. Sprinkle mozzarella last so it all gets cheesy

Prepare the Dough:

Roll the dough out on a baking pan with low sides. Squish out any bubbles and keep it nice and even

Mix in the Sauce:

Let the beef cool a bit, then pour a third cup pizza sauce over it, mixing until everything’s coated with flavor

Brown the Beef:

Throw beef, oregano, garlic powder, and salt in a skillet on medium. Stir a lot so it browns evenly. Drain off grease—that way it won't get soggy

Save Pin

Good to Know

• You’ll have enough for twelve servings—perfect for a crowd
• Brown the beef ahead and keep it in the fridge overnight if you want
• It freezes like a champ if you keep it wrapped up tight

The tastiest part is that buttery, cheesy crust crackling in the oven. One time my brother tossed on extra pepperoni and we couldn’t stop cracking up because it was so stuffed—but wow, every bite was loaded with cheese

Leftover Gameplan

Stash extras in a sealed container in your fridge for up to three days. Warm up slices in the oven at low heat to keep the edges crisp. To freeze, wrap them up in foil and freeze up to a month—go for individual pieces so they’re super easy to reheat when you get a craving

Easy Swaps

• Ground turkey or chicken works great if you want it lighter
• Try ham slices or sausage instead of pepperoni for something different
• Any cheese blend you love—like cheddar or fontina—gives it a new vibe
• Swap in thin or wheat dough if you want, just remember thin ones cook quicker

How To Serve

Cut into big strips so folks can just grab and go—super simple for a group. Put out a giant salad or some cut up veggies for something fresh. Offer some extra sauce for dipping, or drizzle on spicy honey if you’re feeling fancy

Save Pin

Where It Comes From

This pizza bread gets its roots from classic Italian stuffed breads like calzones or stromboli. Those were clever ways to fold leftover meats and cheese into dough. Cooks in the US made things easier by using pizza toppings and grab-and-go dough, so now every bite tastes super homey

Common Questions

→ What kind of beef should I pick for this pizza bread?

Use lean ground beef so the filling tastes great but doesn’t make the bread greasy or soggy.

→ How do I keep the dough from getting soggy in the oven?

Make sure you drain the beef well after cooking, and don’t go overboard with sauce or toppings so everything stays nice and fluffy.

→ Can I swap out provolone or mozzarella for something else?

Definitely—try cheddar, Monterey Jack, or any melt-friendly cheese you like with Italian food.

→ Is this something I can get ready ahead of time?

Yeah, just put everything together earlier, stash it in the fridge, and bake it right before you want to eat for the freshest texture.

→ What goes well with pizza bread on the side?

Warmed up pizza sauce for dipping is always great, or toss together a green salad or some antipasto if you want a whole meal.

→ Can I mix in other meats or throw in veggies?

For sure! Cooked bacon, sausage, or even sautéed peppers and mushrooms work awesome for mixing things up.