Pepperoni Pizza Twists

By newbaucher

My stepsister gave me this recipe and I just tweaked it. You can add diced green peppers and olives, too.” Lisa Worley - Adairsville, Georgia

Ingredients

• 2 packages (11 ounces each) refrigerated crusty French loaf
• 1 tablespoon all-purpose flour
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
• 1 jar (14 ounces) pizza sauce, divided
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon Italian seasoning

Details

Servings 8

Preparation

Step 1

Place one loaf on a lightly floured surface. With a sharp knife, make a lengthwise slit down the center of loaf to within 1/2 in. of bottom. Open dough so it lies flat; sprinkle with half of flour. Roll into a 14-in. x 5-in. rectangle. Repeat with remaining loaf.
In a large bowl, combine mozzarella cheese and pepperoni. Spread half of mozzarella mixture down the center of each rectangle. Drizzle each with 3 tablespoons pizza sauce.
Roll up jelly-roll style, starting from a long side; seal seams and ends. Place one loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together three times.
With a sharp knife, make three shallow 3-in. slashes across top of each loaf; brush with egg white. Sprinkle with Parmesan cheese and Italian seasoning.
Bake at 350° for 25 minutes. Cover loosely with foil. Bake 4 minutes longer or until golden brown. Let stand for 10 minutes before slicing. Serve with remaining pizza sauce. Yield: 8 servings.