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Pepperoni Pizza Twist Recipe

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This recipe for Pepperoni Pizza Twist, by , is from The Lawhorn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alice Lawhorn Alexander


1 pkg. (3.5 ounce) pepperoni slices, diced
1 can (3.25 ounces) chopped rip olives, drained
3 tbsp finely chopped onion
2 tbsp snipped fresh parsley
1/2 cup shredded mozzarella cheese
2 tbsp all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 egg
1 tsp Italian Seasoning
2 tbsp grated fresh Parmesan cheese
1 15 ounce jar pizza sauce (optional)

Preheat oven to 375. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic. Mix well. Place bread dough, seam sides up on wax paper. 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" 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 a pattern on a rectangle baking pan. Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
Separate egg using only the white. Beat egg white and seasoning. Lightly brush over dough using a pastry brush. Using a serrated knife, cut a 3" slit in each of the top sections of the twist to reveal filling.
Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce if desired.




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