"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pepperoni Pizza Twist Recipe

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This recipe for Pepperoni Pizza Twist, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brianna Helton, Infant Room Teacher & CDL Mom
Added: Wednesday, February 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3.5 oz. pepperoni, sliced & diced
2 tbsp. snipped parsley
1/2 cup shredded mozzarella cheese
2 tbsp. all purpose flour
2 tbsp. garlic
2 pkgs. (11 oz. each) refrigerated french bread dough
1 egg
1 tbsp. Italian seasoning mix
2 tbsp. Parmesan cheese
1 can pizza sauce, warmed

Directions:
Directions:
Combine pepperoni & parsley in large mixing bowl. Add mozzarella cheese, flour & garlic. Mix well. Place bread dough, seam sides up, on cutting board. Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf. Spread open. Roll to a 4 inch width, creating a well down each loaf. Spoon 1/2 of pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves in an "X" pattern on cooking pan. Criss cross ends to form a large figure "8". Separate yolk from egg. Discard yolk. Beat egg white and lightly brush over dough. Cut slits in top sections of dough. Sprinkle Parmesan cheese & Italian seasoning over loaf. Bake @ 375 for 30-32 minutes. Serve with sauce.

 

 

 

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