Pepperoni Pizza Twist
Ingredients
Instructions
1 package (3.5 oz.) pepperoni slices, diced
1 can (3.25 oz.) pitted ripe olives, drained
and chopped
2 tb. snipped fresh parsley
½ cup (2 oz.) shredded mozzarella cheese
2 tb. all-purpose flour
1 garlic clove, pressed
2 packages (11 oz. each) refrigerated
French bread dough
1 egg
1 tsp. Italian seasoning mix
2 tb. (1/2 oz.) grated fresh parmesan
cheese
1 can (15 oz.) pizza sauce, warmed
1. Preheat oven to 375 degrees Fahrenheit. Dice pepperoni.
Chop olives using a food chopper. Snip parsley, and combine
pepperoni, olives, parsley, mozzarella cheese, flour, and garlic. Mix
well.
2. Place bread dough, seam sides up, on smooth side of cutting
board. Using a serrated bread knife, slice each loaf lengthwise, end-
to-end, cutting halfway through to center of loaf; spread open flat.
Lightly sprinkle additional flour evenly over dough. Roll dough
crosswise to a 4-inch width, creating a well down the center of each
loaf.
3. Spoon half of the pepperoni mixture down the center of each
loaf. Gather up edges over filling, pinching firmly to seal. Place
loaves, seam sides down, in an “X” pattern on a rectangular stone or
baking pan. Crisscross ends of dough to form a large figure “8”,
keeping ends of dough 1 inch from the edge of the stone/baking pan
and leaving two 1-1/2 inch openings in the center of the twist.
4. Separate egg (discard egg yolk). Beat egg white and seasoning
mix. Lightly brush over dough using a pastry brush. Using a serrated
bread knife, cut a 3-inch slit in each of the top sections of twist to
reveal filling.
5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until
deep golden brown. Remove to a cooling rack, and cool 10 minutes.
Cut into 16 slices. Serve with warm pizza sauce, if desired.