Savory Meat Lovers Bread

This Meat Lovers Pizza Bread transforms classic pizza flavors into a show-stopping loaf that brings together all the savory elements pizza fans crave. The braided dough creates an impressive presentation while keeping the hearty filling perfectly contained for easy serving and eating.

I created this recipe when hosting an impromptu football watch party and needed something substantial that would feed a crowd without requiring plates and utensils. My guests demolished it so quickly I now always make two loaves when entertaining.

Ingredients

• Lean ground beef adds hearty protein without excess grease
• Dried oregano infuses authentic Italian flavor throughout the dish
• Garlic powder provides aromatic depth without the risk of burning
• Pizza sauce creates the classic tomato base everyone loves
• Refrigerated pizza dough offers convenience without sacrificing taste
• Provolone cheese forms a protective barrier preventing soggy bottom crust
• Pepperoni delivers that unmistakable pizza shop flavor
• Mozzarella cheese creates the perfect melty stretch when pulled apart
• Butter brush gives the crust a golden shine and rich flavor
• Parmesan cheese adds a savory nutty finish to the exterior

How To Make Meat Lovers Pizza Bread

Prepare the meat mixture

Brown the ground beef in a large skillet over medium heat until no pink remains, about 7 minutes. Add the oregano, garlic powder and salt while cooking to infuse the meat with flavor. Drain any excess fat completely to prevent a soggy bread. Allow the mixture to cool slightly before folding in a portion of the pizza sauce to create a cohesive filling.

Assemble the bread

Unroll the pizza dough onto a baking sheet, keeping it in a rectangular shape. Spread pizza sauce down the center third of the dough, creating a sauce runway. Layer the provolone slices directly on the sauce, slightly overlapping them. This cheese layer acts as insulation between the wet ingredients and the dough. Arrange pepperoni over the provolone, then spoon the prepared beef mixture on top. Finish with an even layer of shredded mozzarella cheese.

Create the braid

Using a sharp knife or pizza cutter, make diagonal cuts about 2.5 cm apart along both long sides of the dough, creating strips. Starting from one end, fold the dough strips over the filling, alternating left and right to create a braided appearance. Tuck the end pieces under to seal completely. Ensure all filling is contained within the dough to prevent leakage during baking.

Finish and bake

Brush the entire surface of the braided dough generously with melted butter to promote browning. Sprinkle with grated Parmesan cheese and remaining oregano for flavor and visual appeal. Bake in the preheated oven for 20 to 25 minutes, watching carefully in the final minutes to achieve golden perfection without burning. The bread should sound hollow when tapped and appear deeply golden.

The pepperoni is truly the star ingredient in this recipe. I discovered that placing it between the provolone and beef creates the perfect flavor integration where it infuses everything with its characteristic spicy, smoky taste. My husband, who typically picks pepperoni off traditional pizza, devours this bread because the flavors meld so beautifully together.

Make-Ahead Instructions

This pizza bread can be fully assembled up to 8 hours before baking. Simply prepare the bread through the braiding step, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator, apply the butter and Parmesan topping, then bake as directed, adding about 3 minutes to the cooking time to account for the chilled dough.

Variation Ideas

The beauty of this pizza bread lies in its adaptability. Try swapping the ground beef for Italian sausage for extra spice. Vegetable lovers can add thinly sliced bell peppers, olives or mushrooms between the cheese layers. For a supreme version, combine all these elements in smaller quantities. Just be careful not to overfill, as this can lead to dough tearing or insufficient cooking.

Serving Suggestions

This hearty bread pairs beautifully with a simple green salad dressed with Italian vinaigrette to cut through the richness. For entertaining, slice into 2 inch portions and serve alongside marinara or additional pizza sauce for dipping. The bread retains its heat well, making it perfect for buffet-style service during parties or game day gatherings.

Recipe FAQs

→ Can I use homemade pizza dough instead of refrigerated?

Yes, homemade pizza dough works perfectly! Prepare your favorite dough recipe, roll it to a rectangle similar in size to refrigerated dough, and continue with the filling and braiding steps as directed.

→ How do I store leftover pizza bread?

Allow the bread to cool completely, then wrap tightly in foil or place in an airtight container. Refrigerate for up to 3 days. Reheat individual portions in a 350°F oven for 5-8 minutes or until warmed through.

→ Can I substitute the ground beef with another protein?

Absolutely! Ground turkey, Italian sausage, or even plant-based meat alternatives work well. Just ensure they're fully cooked and seasoned before adding to the bread.

→ Is there a technique for braiding the dough properly?

After cutting strips along both sides, fold strips from alternate sides over the filling at a slight angle. Slightly overlap each strip over the previous one to create a secure seal. Don't worry about perfection - slight gaps will close during baking.

→ Can I add other pizza toppings to this bread?

Yes! Consider adding sautéed mushrooms, bell peppers, olives, or caramelized onions. Just ensure any vegetables are pre-cooked to remove excess moisture and chopped small enough to fit within the braided bread structure.

→ Can I freeze this pizza bread?

Yes, you can freeze it either before or after baking. To freeze before baking, assemble completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in refrigerator before baking. For baked bread, cool completely, wrap sections tightly, and freeze up to 2 months.