Mushroom Pizza Loaf Recipe

4.5 4 4
Mushroom Pizza Loaf Recipe
Mushroom Pizza Loaf Recipe photo by Taste of Home
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Mushroom Pizza Loaf Recipe

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4.5 4 4
Publisher Photo
This recipe came from my Grandma. It was always a favorite of mine as I was growing up and has now become a favorite with my husband and two kids! — Amanda Wiersema, Archer, Iowa
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 cup Italian tomato sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Directions

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, mushrooms, paprika, garlic salt, oregano and pepper.
Unroll pizza dough onto a greased baking sheet; roll into a 15x12-in. rectangle. Spoon meat mixture down the center of rectangle; sprinkle with cheeses.
On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Bake at 350° for 20-25 minutes or until golden brown.
Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through.
Yield: 6 servings.
Originally published as Pizza Loaf in Simple & Delicious March/April 2008, p37

Nutritional Facts

2 slices: 372 calories, 13g fat (6g saturated fat), 52mg cholesterol, 1020mg sodium, 37g carbohydrate (6g sugars, 2g fiber), 25g protein.

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 cup Italian tomato sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, mushrooms, paprika, garlic salt, oregano and pepper.
  2. Unroll pizza dough onto a greased baking sheet; roll into a 15x12-in. rectangle. Spoon meat mixture down the center of rectangle; sprinkle with cheeses.
  3. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Bake at 350° for 20-25 minutes or until golden brown.
    Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through.
    Yield: 6 servings.
Originally published as Pizza Loaf in Simple & Delicious March/April 2008, p37

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hartmr User ID: 5083479 111948
Reviewed Nov. 7, 2011

"I didn't take the time to crisscross the crust, but it was still great!"

MY REVIEW
sahm824 User ID: 1818467 172413
Reviewed Oct. 22, 2010

"easy to make. I used 1/2 pound of ground beef and then about 15 pepperonis. One thing though, make sure the meat mix is cool when you add it to the bread dough or it will make a hole in it."

MY REVIEW
mamamo1 User ID: 3424842 172723
Reviewed Oct. 20, 2010

"I did it with Italian sausage and chopped pepperoni, pizza sauce, black olices,and Italian blend cheese. This could be change a lot of ways. YUM YUM Thnaks for the recipe."

MY REVIEW
jackierose44 User ID: 5322711 173767
Reviewed Oct. 20, 2010

"amanda...this looks so good..! i am from Garner, Iowa..."

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