Pepperoni Pizza Twist
1 package (3.5 ounces) pepperoni slices, diced
1 can (3.25 ounces) pitted ripe olives, drained and chopped
2 tablespoons snipped fresh parsley
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 teaspoon Italian Seasoning Mix
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 can (15 ounces) pizza sauce, warmed (optional)
Preheat oven to 375ºF. Dice pepperoni. Chop olives. Chop parsley. In a bowl, combine pepperoni, olives, parsley, mozzarella
cheese, flour and garlic; mix well.
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.
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," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch
openings in center of twist.
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
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.
Yield: 16 appetizers
Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2 g,
Cholesterol 10 mg, Carbohydrate 20 g, Protein 6 g, Sodium 440 mg, Fiber 0 g