Why Papa Johns’ Pepperoni Stuffed Crust Pizza Is Such a Flop

hand holding floppy pizza Papa Johns recently announced the release of a new stuff crust pizza, the Epic Pepperoni-Stuffed Crust Pizza. The proto-indo european ’ s available good immediately to members of Papa Rewards ( its commitment course of study ) and will be available to the rest of the public starting April 25. Along with the new pizza ( which, again, has both cheese and kernel crammed into the crust ), there ’ s a fresh side available on the menu : Spicy Pepperoni Rolls, which are knots of boodle weave with pepperoni, pickled jalapeños, cheese, and pizza sauce. They come with a cup of Spicy Garlic dipping sauce, the hot version of metric ton he condiment I already love therefore much. time to see how all of these elements come together.

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The Spicy Pepperoni Rolls basically have the same build as a pizza.

Papa Johns Pepperoni Rolls are just too much

These Spicy Pepperoni Rolls have all the components of a pizza— boodle, sauce, toppings, and dairy — equitable with a greater proportion of bread. What it comes down to is whether or not you ’ re into bready sides when you ’ re already ordering a pizza. personally, I ’ megabyte not a huge fan of garlic knots or breadsticks as a side, since that ’ s a set of carb-on-carb military action. Like, how much bread do I need ? And these things, if you can ’ t tell from the photograph above, are pretty bready. I mean, they ’ rhenium pizza rolls. If you want a slope of miniature pizza with your pizza, by all means, give these a try. I ’ five hundred quite fair eat more full-sized pizza. otherwise, these things are fine, though they do get reasonably heavy when dipped into the oil-based Spicy Garlic sauce, which they need since they ’ rhenium reasonably doughy. A side of pizza sauce might actually work good. The jalapeños gleefully fall out of the center whenever you pick one up, so make indisputable you ’ re eat over a plate. Grease stains don ’ triiodothyronine come out .

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Does Pepperoni-Stuffed Crust Pizza work?

For fast food pizza, I ’ d say Papa Johns is approve, though estrange founder John Schnatter is out of the video for good cause. I ’ five hundred stead this chain in my clear five, along with Domino ’ sulfur ( quality ’ s approve ! ) and fiddling Caesars ( that price ! ). ad

I ’ meter not here to critique the pizza parcel of this pizza slice, since it ’ randomness precisely what you ’ d expect. The sauce is mildly sweet and lemony, the pepperoni is the apartment and indulgent assortment, and the cheese has that slenderly gel-like consistency I ’ ve come to recognize in a Papa Johns proto-indo european. Due to some delivery complications and delays, each slice was so floppy it wilted in my grip .

hand holding stuffed pizza crust

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Sorry, normally I don ’ thymine hold my pizza crust like this. I know, I don ’ metric ton like the way that picture looks either. I have a wyrd job. anyhow, as you can see, there ’ s a fortune of cheese baked into the crust, along with entire pepperoni s. Like, arrant slices. For some reason I found that kind of hilarious— they weren ’ thyroxine chopped up into bits. T hey ’ rhenium just, like, in there. The pizza share of the cut is fine, but when you get to that crust thrust with cheese and kernel, the whole matter ends up being inordinately heavy, so much so that working through it is kind of a job. I mean, let ’ s be real, Papa Johns is not precisely light-as-a-feather Neapolitan- style at the best of times, then when the heaviest helping of the pizza is the separate you eat last, it gets to be a plug away by your moment slice. ad

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Papa Johns Epic Pepperoni-Stuffed Crust Pizza

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Papa Johns Epic Pepperoni-Stuffed Crust Pizza

possibly I equitable can ’ triiodothyronine hang with the aplomb kids, I don ’ thyroxine know. B greenwich mean time gorge crust pizza aren ’ thyroxine for me, flush when there are whole slices of pepperoni in there to cut through the bum monotony a fiddling. I barely noticed the kernel in there, either, credibly because the remainder of the pizza was already covered in pepperoni. And if you dip the crust into Papa Johns ’ celebrated G arlic S auce, tire hits you even faster. ad

I know there are stuffed-crust pizza diehards out there, so please chime in if you ’ ve got some thoughts. This type of pizza has been a regular at Pizza Hut for decades, so we know it ’ s a formula that works. I want to understand the invoke of having a cross between a breadstick, a mozzarella stick, and a pizza roll as a pizza crust, and possibly I will someday, but correct now I ’ m still reeling from the plain weight of it all.
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Read more: Who Invented Pizza?