Pepperoni Pizza Twist

 bugredski
4
(1) 1 Review
Prep Time
0
min.
Total Time
1
hr.
Servings

16 servings

What You Need

Showing deals in CINCINNATI, OH 45224
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 1. Preheat oven to 375ºF. Dice pepperoni. Chop olives using. Snip parsley using kitchen shears. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic; mix well.
  • 2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a 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. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
  • 3. 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," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.
  • 4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.
  • 5. Grate parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.

Notes

Cook's Tip: If desired, 1/2 cup diced green bell pepper can be substituted for the olives or pepperoni.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • Mollygirl13 |

    This is fantastic...I'm not a big fan of olives so I didn't put those on there put it still tasted great!

195229