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Tuesday, April 13, 2010

Pepperoni Pizza Twist

I got this out of the Pampered Chef  Season's Best Recipe Collection Fall/Winter 2002 book.  I thought I would broaden my horizons and make some new dishes.  This was one of them.  Next time I will put something like sausage in the center, which is better liked by my children.  If you are looking to mix up your pizza night, then try this tasty recipe.

1 package (3.5 oz) Pepperoni slices, diced
1 can (3.25 oz) pitted ripe olives, drained & chopped
2 TBSP snipped fresh parsley
1/2 c. shredded Mozzarella cheese
2 TBSP all purpose flour
1 Garlic clove, pressed
2 packages (11 oz. each) refrigerated French bread dough
1 Egg
1 tsp Italian Seasoning mix
2 TBSP Parmesan cheese
1 can (15 oz.) pizza sauce, warmed (optional)

In a bowl combine the pepperoni, olives, parsley, mozzarella cheese, flour, & garlic.  Mix well.

Place bread dough, seam side up, on a cutting board or whatever cookie sheet/Pampered Chef stone you want. Slice each loaf lengthwise, end to end, cutting halfway through to the center of the loaf.  Spread open flat.  Using a roller, roll dough crosswise to a 4" width, creating a well down the center of the loaf.  Spoon the mixture, you set aside in your bowl, down the center of the two loafs.  Gather up the edges over filling, pinching firmly to seal.  Place loaves, seam side down, in an "X" pattern.  Crisscross ends of dough to form a large figure "8".

In another bowl or 2 c. measuring cup, separate egg , discard yolk or set aside for another recipe, Beat egg white and seasoning mix; lightly brush over dough.  Cut 3" slits in each of the top sections of the twist revealing the filling.  Grate Parmesan cheese over the loaf.  Bake at 375 for 30-32 minutes.  Serve with warm pizza sauce, if desired.

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