Keto Spinach Feta Stuffed Pizza Bread
A savory stuffed bread that transforms pizza dough into a golden, cheese-filled loaf bursting with Mediterranean flavors. Fresh spinach, tangy feta, and roasted red peppers create a satisfying filling, while a garlic-herb cheese topping adds extra richness. Perfect for sharing as an appetizer, casual dinner, or game day snack. The convenient refrigerated dough makes this impressive-looking bread surprisingly easy to prepare.
Ingredients
- 2 cups shredded mozzarella cheese, 8 oz
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
- 1 cup fresh baby spinach leaves
- ½ cup roasted red bell peppers, thinly sliced, from a jar, patted dry
- ½ cup crumbled feta cheese, 2 oz
- 2 tablespoons kalamata olives, chopped, patted dry
Instructions
- 1
Heat oven and spray large cookie sheet with cooking spray
- 2
Mix mozzarella cheese, Parmesan cheese, garlic powder and Italian seasoning in medium bowl and set aside
- 3
Unroll dough on cookie sheet
- 4
Sprinkle remaining mozzarella cheese lengthwise over half of the dough
- 5
Top with spinach, roasted peppers, feta cheese and olives
- 6
Fold dough in half lengthwise to enclose filling, pressing to seal on each side
- 7
Poke all over with fork
- 8
Sprinkle with cheese-garlic mixture
- 9
Bake until deep golden brown
- 10
Cool and cut into pieces
Tips
Pat the roasted peppers and olives completely dry before adding to prevent soggy filling that can make the dough leak during baking.
Press the edges firmly to seal the dough and prevent filling from escaping during baking.
Let the bread cool for the full 5 minutes before cutting to allow the cheese to set and make slicing cleaner.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 350°F oven for 5-8 minutes.
Assemble up to 4 hours ahead and refrigerate unbaked. Add 2-3 minutes to baking time if cold.
Serve warm, cut into wedges. Pair with marinara sauce for dipping.
Common Mistakes
Don't overfill the dough to avoid bursting during baking
Seal edges well to prevent filling from leaking out
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh pizza dough instead?
Yes, use about 1 pound of fresh pizza dough. Roll it into a rectangle similar to the canned dough size before adding fillings.
What if I don't have kalamata olives?
Use any pitted olives like black olives or green olives. You can also omit them entirely without affecting the structure.
How long does this keep?
Store covered in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave before serving.