Saturday, October 17, 2009
PEPPERONI PIZZA TWIST
3.5oz package pepperoni slices, diced
4.25oz can chopped black olives
1 tablespoon Italian seasoning
1 cup shredded mozzarella cheese
2 tablespoons flour
1 garlic clove, pressed
2 packages refrigerated French bread dough
1 egg white
2 tablespoons grated fresh Parmesan cheese
1 can pizza sauce, warmed (optional)
Preheat oven to 375* In a bowl, combine pepperoni, olives, Italian seasoning, mozzarella cheese, flour and garlic; mix well.
Place bread dough, seam sides up, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern on a rectangle stone. Crisscross ends of dough to form a large figure “8”
Beat egg white with additional Italian seasoning; lightly brush over dough. Cut a 3-inch slit in each of the top sections of the twist to reveal filling. Bake 30-35 minutes or until deep golden brown. Serve with warm pizza sauce.
Recipe from: The Pampered Chef