| Pizza Twist |
| 2 packages refrigerated french bread dough 1 package pepperoni slices, diced 1 can (3.25 ounces) pitted ripe olives, drained and chopped 2 tbs snipped fresh parsley 1/2 cup shredded mozarella cheese 2 tbs all purpose flour 1 garlic clove, pressed 1 egg 1 tsp Italian seasoning mix 2 tbs grated parmesan cheese 1 can pizza sauce, warmed (optional) Preheat oven to 375. Combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic. Mix well. Place bread dough, seam sides up, on smooth surface. Using a serated bread knife, slice each loaf lenghtwise, end to end cutting halfway through center of loaf; spread open flat. Lightly sprinkle flour over dough. Using a bakers roller, roll dough crosswise to a 4 inch width, creating a well down the center of each loaf. Spoon half of the pepperoni mixture down the center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves seam sides down, in an "X" pattern on baking stone. Crisscross ends of dough to form a large figure "8", keeping ends of dough 1 inch from the edge of the stone and leaving 2 1 1/2 inch openings in center of twist. Seperate egg and discard yolk. Beat egg white and seasoning mix. Brush over dough. Using serated knife, cut a 3 inch slit in each of the top sections of the twist to reveal filling. Sprinkle grated parmesan cheese on top. Bake 30 - 32 minutes or until deep golden brown. Cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce. |