Party Pizza Dough Stuffed Buns

Name: Party Pizza Dough Stuffed Buns
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 3½ cups (420 g) bread flour; 2¼ teaspoons (7 g) instant (bread) yeast; 2 teaspoons (12 g) kosher salt; 1 tablespoon (21 g) honey; 2 tablespoons (30 ml) extra-virgin olive oil; 1¼ cups (300 ml) warm water (110°F / 43°C); 2 cups (227 g) low-moisture mozzarella, shredded; 1½ cups (113 g) sliced pepperoni, roughly chopped into ¼-inch pieces; ¾ cup (180 ml) pizza sauce or marinara sauce; 1 teaspoon (3 g) dried oregano; ¼ teaspoon (½ g) freshly ground black pepper; ½ teaspoon (1½ g) garlic powder; 2 teaspoons (10 ml) olive oil (optional); fresh basil, chopped (optional garnish) (optional)

From the MyKitchenBank Kitchen

Soft, pillowy dinner rolls filled with melted mozzarella, pepperoni, and zesty pizza sauce. These handheld buns bring all the joy of pizza night in a fun, dippable package perfect for gatherings, game day, or casual family meals. The dough is enriched with olive oil and a touch of honey, then stuffed before baking until golden and fragrant.

Prep: 35 min
Cook: 20 min
Wait: 2 hr
Total: 2 hr 55 min
Makes: 12 buns

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Ingredients

12 servings

For the dough
3½ cups (420 g) bread flour
2¼ teaspoons (7 g) instant (bread) yeast
2 teaspoons (12 g) kosher salt
1 tablespoon (21 g) honey
2 tablespoons (30 ml) extra-virgin olive oil
1¼ cups (300 ml) warm water (110°F / 43°C)
For the filling
2 cups (227 g) low-moisture mozzarella, shredded
1½ cups (113 g) sliced pepperoni, roughly chopped into ¼-inch pieces
¾ cup (180 ml) pizza sauce or marinara sauce
1 teaspoon (3 g) dried oregano
¼ teaspoon (0.5 g) freshly ground black pepper
½ teaspoon (1.5 g) garlic powder
For finishing
2 teaspoons (10 ml) olive oil (optional)
fresh basil, chopped (optional garnish) (optional)

Equipment (6)

Large mixing bowl
Stand mixer with dough hook (or mix by hand)
9×13-inch (23×33 cm) baking dish or two 8-inch (20 cm) round cake pans
Kitchen scale (recommended)
Bench scraper or dough knife
Plastic wrap or damp kitchen towel

Steps

Before you start

Read through the entire recipe; the dough requires two rise periods
Have all filling ingredients measured and prepped before shaping
Use a large bowl for mixing; dough is sticky and needs room to rise
Position your oven rack to the center and preheat 15 minutes before baking

1
Mix the dough
- In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, and kosher salt.
- In a separate small bowl, combine the honey, olive oil, and warm water (110°F / 43°C).
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or mix on low speed with the dough hook for 2 minutes until a shaggy dough forms.
- The dough will be sticky; this is correct.
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Ready when: All flour is incorporated and dough is shaggy and sticky
Tip: Don't overmix; you're just bringing the ingredients together, not developing gluten yet.
2
Knead the dough
- If using a stand mixer, increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky.
- If kneading by hand, turn the dough out onto an unfloured work surface and knead for 12–15 minutes, using a bench scraper to fold and turn it, until it becomes smooth and springs back when poked gently.
- The dough should clear the sides of the bowl but stick slightly to the bottom.
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Ready when: Dough is smooth, elastic, and springs back when poked; slightly tacky but not sticky
Tip: Resist the urge to add flour; the dough should be a bit wet. It will tighten up during the first rise.
3
First rise
- Form the dough into a ball and return it to the large bowl (no need to oil).
- Cover with plastic wrap or a damp kitchen towel and let it rise at room temperature for 60 minutes until it has roughly doubled in size.
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Ready when: Dough has visibly puffed and increased about 50–100% in volume
Tip: If your kitchen is cold (below 70°F), the rise may take 75–90 minutes; if warm, it may finish in 45–50 minutes.
4
Prepare the filling
- While the dough rises, combine the shredded mozzarella, chopped pepperoni, pizza sauce, dried oregano, black pepper, and garlic powder in a medium bowl.
- Stir well to distribute the sauce and seasonings evenly.
- Set aside.
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Ready when: Filling is well combined and uniform in color
Tip: Chop the pepperoni into small pieces so it distributes evenly and doesn't poke through the dough.
5
Divide and pre-shape
- Turn the risen dough onto a lightly oiled work surface.
- Divide it into 12 equal pieces (about 55–60 g each) using a bench scraper or sharp knife.
- Gently shape each piece into a loose ball by folding the edges underneath.
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Ready when: 12 rough rounds are formed
Tip: Use an oiled bench scraper or knife to avoid the dough sticking; divide as evenly as possible for uniform baking.
6
Rest the dough pieces
- Cover the shaped pieces loosely with plastic wrap and let them rest for 10 minutes.
- This relaxes the gluten so the dough is easier to stretch and fill.
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Ready when: Dough pieces have softened slightly and are no longer taut
Tip: Don't skip this step; it makes the next shaping much easier and prevents tearing.
7
Fill and shape the buns
- Using your fingers or a small spoon, gently poke and stretch each dough ball into a thin disc about 4 inches (10 cm) across, leaving a slightly thicker rim.
- Place about 2 tablespoons (30 g) of the pizza filling in the center of each disc.
- Fold the edges up and over the filling, pinching and overlapping them tightly at the top to seal.
- Place each bun seam-side down on an oiled 9×13-inch (23×33 cm) baking dish or two 8-inch (20 cm) round cake pans, arranging them in a snug pattern (3 rows of 4 for a rectangle, or a spiral for round pans).
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Ready when: All 12 buns are filled, sealed, and nestled in the pan(s)
Tip: Don't overfill; too much filling will burst through during baking. Seal the seams tightly so the filling stays inside.
8
Second rise
- Cover the buns loosely with plastic wrap or a damp towel and let them rise at room temperature for 45–50 minutes until they are puffy and have grown noticeably—they should look soft and pillowy.
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Ready when: Buns have visibly puffed and almost filled the pan; gently poke with a finger—dough should spring back slowly
Tip: If the kitchen is very warm, start checking at 35–40 minutes; if cool, may need the full 50 minutes or slightly more.
9
Preheat the ovenOven 400°F / 205°C
- About 15 minutes before the buns finish their second rise, preheat your oven to 400°F (200°C).
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Tip: An oven thermometer ensures accuracy; opening the door to check temperature drops it by 25°F (14°C).
10
Brush and bakeOven 400°F / 205°C
- Uncover the buns.
- If desired, lightly brush the tops and sides with olive oil for extra color (this is optional).
- Place the pan(s) on the center oven rack and bake for 18–22 minutes until the buns are deep golden brown and firm on top.
- The filling should be hot and the cheese melted inside; you may see a faint smell of pepperoni and oregano.
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Ready when: Tops and sides are deep golden brown; a toothpick inserted into the center of a bun comes out warm (not doughy inside)
Tip: Don't overbake or the buns will dry out. If the tops brown too quickly, cover loosely with foil for the last 5 minutes.
11
Cool and finish
- Remove the pan(s) from the oven and let the buns cool in the pan for 5–10 minutes.
- This allows the filling to set slightly so it doesn't spill out when you pick up a bun.
- If desired, sprinkle fresh basil over the warm buns.
- Serve warm or at room temperature, optionally with extra pizza sauce or marinara for dipping.
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Ready when: Buns are cool enough to handle without burning your fingers
Tip: The filling is very hot; warn guests to wait a moment before biting into a bun to avoid a burn from the molten cheese and sauce.

Good to know

Tips

For extra pizza flavor, stir a pinch of red pepper flakes or a few drops of hot sauce into the filling.
Don't overfill the buns; too much filling will leak out during baking and burn on the pan. Aim for about 2 tablespoons per bun.
These buns are best served warm or within a few hours of baking. As they cool, the cheese firms up and they become less drippy—perfect for handheld eating.
Arrange the buns so they're just touching but not packed tightly; this helps them rise evenly and bake more uniformly.

Make ahead

You can prepare the dough and filling up to 1 day ahead. After the first rise (step 3), punch down the dough, cover, and refrigerate overnight. The next morning, bring it to room temperature (about 30 minutes), then proceed with dividing and shaping. Alternatively, fill and shape the buns, cover tightly, refrigerate for up to 8 hours, then let them come to room temperature and rise for 60–75 minutes (they may start chilled) before baking.

Storage & reheating

Room temperature: Store cooled buns in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through. Refrigerator: Cover and store for up to 5 days; reheat as above. Freezer: Cool completely, wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 15–18 minutes (covered loosely with foil so they don't dry out), or thaw overnight in the refrigerator and reheat for 8–10 minutes.

Substitutions

sliced pepperoni → Diced Italian sausage, ham, bacon bits, or a mix of cooked vegetables (diced bell peppers, mushrooms, onions). Cook any raw meat before adding to filling. Keep the amount roughly the same for consistent flavor and texture.
pizza sauce or marinara sauce → Marinara sauce, tomato sauce with Italian seasoning, or a thin pesto-tomato blend. Use a sauce with good flavor but not too much liquid; excess moisture can make the dough soggy.
low-moisture mozzarella → Provolone, feta, or a blend of Italian cheeses (asiago, fontina, parmesan). Use cheeses that melt well; shred them finely so they distribute evenly and melt quickly.
bread flour → All-purpose flour (use 3¾ cups / 425 g instead). All-purpose flour yields a slightly softer, less chewy crumb. Increase by about 15 g to account for the lower protein content.