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This Popular Pizza Chain Just Launched a New Epic Stuffed Crust

Cheese lovers, this early holiday gift is for you!

Only six ingredients go into Papa John's always fresh, never-frozen pizza crust. But the popular chain is about to shake up the tried-and-true formula of its original crust in a big way by stuffing it with cheese. Ladies and gentlemen, please meet the brand-new Epic Stuffed Crust.

The newest addition to the menu marries the original dough—which is made using flour, oil, salt, sugar, water, and yeast—with hand-stuffed cheese. Papa Rewards members will be the first to sink their teeth into the epic new crust at select locations on Dec. 21 before it drops nationwide one week later. (Related: 15 Underrated Weight Loss Tips That Actually Work.)

"As we continue to develop new craveable menu offerings, we're always inspired by our fans," Tom Smith, the company's director of culinary innovation, says. "Stuffed crust lovers are passionate pizza fans, and it is something our fans continue to ask for. Since quality crust is at our core, we're excited to deliver stuffed crust lovers an experience they're sure to enjoy."

The decision to add a new flavor of crust to its menu must have involved truly epic decision making, since Papa John's has only done so one other time in 35 years when it introduced the Garlic Parmesan Crust in 2019. But the pizza chain has added several other brand-new items to its menu this year, such as the Papadia and the Shaq-a-Roni.

While the exact nutritional information for the new crust hasn't been made available, we do know that one slice of a medium cheese pizza contains 210 calories, 27 grams of carbs, 7 grams of fat, 3 grams of sugar, and 525 milligrams of sodium. The extra cheese stuffed inside the crust will add to those counts.

To find out what to order and what to stay away from on the menu, here are The Best and Worst Menu Items at Papa John's.

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Amanda McDonald
Amanda has a master's degree in journalism from Northwestern University and a bachelor's degree in digital journalism from Loyola University Chicago. Read more about Amanda
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