Cheesy Pizza Buns (比萨餐包)



I am unsure if this product is still available in Pizza Hut.. There is one pizza being sold by the restaurant  of which the crust was stuffed with lot of cheeses and that is how I get the inspiration from the creation of this pizza bun..


I hope the pictures are able to convince you that this is a delicious bun.. I bet you will agree with me that kids will like to eat these type of buns and I am sure adult like it too. If you like pizza, it taste like pizza  but it comes with as a soft bun as contrast to slightly hard pizza base..


When the bun is cold, it is logically that the cheese will harden inside the bun but microwave for 1/2 minutes will melt the cheese and make it a cheesy bun again..Therefore, the buns are best served immediately after it was prepared.


There is nothing I can write about this own creation, it is just a bun  that suits my taste buds, variations are many and you can add any pizza ingredients into the buns. But do not be greedy, the wrapping have to be tight, otherwise, when the cheese expand, it will leak out of the buns..


One member in my Facebook Group pointed out there is something similar called Calzone.  I goggled the picture, yes, it is quite similar and if readers are interested, you can refer goggle for more information.



Servings: About 18-20 medium size buns depending on size


Bread dough

  • 500 grams of bread flour
  • 100 grams of sugar
  • 5 grams of salt
  • 11 grams (1 packet) of instant dry yeast
  • 30 grams of butter (melted) or cooking oil
  • 1 egg
  • 220 grams of plain water


  • About 180 –200 grams of shredded mozzarella cheeses
  • 4-5 tablespoons of pasta sauce
  • 2-3 pieces of bacon (optional)
  • Some Italian dry herbs (oregano, basil) etc. for decoration
  • Additional shredded mozzarella cheeses or cheddar red cheese s toppings




  • In a mixing  bowl, mixed all the ingredients  together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. After 5 minutes, change from medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. Transfer the dough out to a lightly flour surface.

PicMonkey Collage1

  • Lightly knead for 1-2 minutes and let it proof until double in size. Cover the dough with a wet towel or clingy wrap. Proofing time will depends on the weather but it will take about more or less 30 minutes in Singapore weather. Divide the dough equally into 18 pieces of about 50 grams each.

PicMonkey Collage2

  • Take a dough, lightly flatten it, put a small teaspoon of pasta sauce, some bacon and about 10 grams of mozzarella cheeses, seal the edges, shape round and transfer the dough to a lightly greased baking tin. Let it proof until double in size.

  • Meanwhile, pre-heat the oven to 180 degree Celsius.

  • Once the dough reaches double in size, egg wash the buns (1 egg yolk plus 1 tablespoon of water, stir until well mixed, sift before application), top with additional shredded mozzarella cheeses or grated cheddar red cheeses. Sprinkle with some Italian herbs like oregano or parsley if desired. Bake in the pre-heated oven of 180 degree Celsius for 15 minutes or until the top turn golden brown. Best served immediately out from the oven as a snack or breakfast item.



This is a very delicious bread. It is not a very difficult task as the dough is very easy to handle.. Feel free to add your desired pizza ingredients to the filling. But do not be too generous with your fillings as it can leak rather easily.


Hope you like the post today. Cheers and have a nice day.



2 thoughts on “Cheesy Pizza Buns (比萨餐包)

  1. Dear Chef Ken, I am a novice baker. I tried a couple of recipes from you and i love them to bits. You really have done an excellent job! Kudos to you. Just a quick question on the pull bun. Do i use lukewarn water (appx.43°c) in your recipe or just simply room temp water?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s