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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. When I fix them for the two of us, I freeze two halves in foil to enjoy later. —Lou Stasny, Poplarville, Mississippi
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.