Pepperoni Pizza Twist

A family favorite and a kid pleaser!

1 (3.5 oz) package pepperoni slices, diced
1 (3.25 oz) can pitted ripe olives, drained and chopped
2 tablespoons snipped fresh parsley
1/2 cup (2 oz) shredded mozzarella cheese
2 tablespoons all-purpose flour
2 garlic clove, pressed or finely minced
2 packages (11 oz, each) refrigerated French bread dough
1 egg
1 teaspoon Italian Seasonings
2 tablespoons (1/2 oz) grated fresh Parmesan cheese
1 can (15 oz) pizza sauce, warmed (optional)

1. Preheat oven to 375 degrees. Dice pepperoni, chop olives, snip parsley into small pieces. In Large bowl combine pepperoni, olives, parsley, mozzarella cheese, flour and pressed garlic. Mix well.

2. Place bread dough, seam sides up on counter top. Using a knife slice each dough loaf lengthwise end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle with additional flour evenly over dough and roll the dough crosswise to a 4-inch width, creating a well down the 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 cookie sheet sprayed with cooking spray. Crisscross ends of dough to form a large figure "8", keeping ends of dough 1 inch from the edge of the pan.

4. Separate egg and discard the yolk or set it aside for another use. Beat the egg white and seasoning mix together. 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 the twist to reveal the filling.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Allow to cool for a few minutes and cut into 16 slices. Serve with warm pizza sauce. Can be used as an appetizer or a main dish. Yields: 16 appetizers, or 5 servings. (Recipe is from Pampered Chef)