Meat-Lovers Pizza Bread

Instructions

1. Start by heating a large skillet over medium heat. Add the ground beef and cook it, breaking it up with a spatula as it browns. Stir occasionally to ensure the beef cooks evenly and no pink remains. This should take about 5-7 minutes. Once browned, drain any excess fat and return the beef to the skillet.
2. Sprinkle the dried oregano over the cooked beef. Stir to combine, ensuring that the oregano is evenly distributed throughout the meat. The oregano will infuse the beef with its warm, slightly earthy aroma, adding that classic pizza seasoning profile to the filling. At this point, you can taste the mixture and adjust seasoning if desired, adding a pinch of salt or pepper if necessary.
3. Now, add the pepperoni slices to the beef mixture. Stir them in, allowing the pepperoni to warm through and slightly crisp up. This will take about 2 minutes. The pepperoni should release some of its fat, which will help flavor the beef mixture and give it an extra layer of richness. Remove the skillet from the heat and set aside to cool slightly while you prepare the dough.
4. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking. This ensures easy cleanup after baking and helps the bread cook evenly on all sides.
5. Unroll the pizza dough onto a clean surface. If you’re using store-bought dough, gently stretch it into a rectangular shape. The dough should be about 12 inches long and 8 inches wide, but don’t worry too much about precision—just aim for an even, rectangular shape. The dough will need to be easy to fold and braid, so make sure it’s not too thick.
6. Once your dough is shaped, spoon the cooled beef and pepperoni mixture onto the center of the dough. Be careful to leave about 1-2 inches along the edges of the dough so you can fold it over and seal the filling inside. Spread the mixture evenly, making sure there’s a generous layer of meat and pepperoni all along the middle.
7. Next, sprinkle the shredded cheese generously over the beef mixture. You can use mozzarella for that classic, melty pizza effect, but feel free to add other cheeses like cheddar or Parmesan for extra flavor. The cheese will melt into the beef and pepperoni, creating a gooey, cheesy center. Aim for about 1 to 1 ½ cups of cheese, but adjust based on your preference for cheesiness.
8. Now it’s time to fold and braid the dough. Begin by folding the long edges of the dough over the filling, enclosing the beef and cheese mixture. Next, carefully slice the dough into strips, about 1 inch wide, along both sides of the dough, leaving the center with the filling exposed. Once you have your strips, begin braiding the dough by crossing one strip over the other, alternating from one side to the other. As you braid, try to keep the filling as contained as possible, but some may spill out slightly—this is totally fine!
9. Once the dough is fully braided, pinch the ends to seal the bread. You can tuck the ends under slightly to create a neat, tidy finish. If you like, you can brush the top of the dough with a little olive oil or melted butter to give it a golden, glossy finish when baking. This step is optional but adds a nice touch of richness and color.
10. Carefully transfer the braided pizza bread to the prepared baking sheet. Place it in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and the cheese is bubbling out of the sides. Keep an eye on the bread towards the end of the baking time to ensure it doesn’t over-brown. If you’d like an extra crispy crust, you can broil the bread for the last 2-3 minutes, but watch it closely to prevent burning.
    

    Serving and Storage