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Peppery Pizza Loaves

 Peppery Pizza Loaves
"I often take these French bread pizzas to church picnics or potluck suppers and there is never any left," writes Lou Stasny from Poplarville, Mississippi. "When I fix them for the two of us, I freeze two halves in foil to enjoy later."
8-12 ServingsPrep: 20 min. Bake: 20 min.


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 loaves (8 ounces each) French bread, halved lengthwise
  • 1 jar (8 ounces) process cheese sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup chopped green onions
  • 1 can (4 ounces) sliced jalapenos, drained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup grated Parmesan cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in garlic powder and salt.
  • Place each bread half on a large piece of heavy-duty foil. Spread
  • with cheese sauce. Top with beef mixture, mushrooms, onions and
  • jalapenos. Drizzle with tomato sauce. Top with Parmesan and
  • mozzarella cheeses. Wrap and freeze. May be frozen for up to 3
  • months.
  • To bake: Unwrap loaves and thaw on baking sheets in the refrigerator.
  • Bake at 350° for 18 minutes or until cheese is melted. Yield:
  • 8-12 servings.

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Peppery Pizza Loaves (continued)

Nutritional Facts: 1 serving (1 piece) equals 323 calories, 19 g fat (11 g saturated fat), 71 mg cholesterol, 907 mg sodium, 15 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.