Ingredients: |
Ingredients: 3.5 oz pepperoni slices, diced
3.25 oz pitted ripe olives, drained and chopped
2 Tbsp snipped parsley
½ c mozzarella cheese, shredded
2 Tbsp flour
1 garlic clove, pressed
2 packages refrigerated French bread dough
1 egg
1 tsp italian seasoning
2 Tbsp fresh parmesan, grated
15 oz pizza sauce, warmed (optional)
(I use ½ c diced green pepper instead of olives)
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Directions: |
Directions:Preheat oven to 375º. In large bowl combine pepperoni, olives, parsley, mozzarella, flour and garlic; mix well. Place bread dough, seam sides up, on cutting board. Using a bread knife, slice each loaf length wise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough (making sure to flour both sides first). Using a rolling pin, roll dough crosswise to a 4 in width, creating a well down center of each loaf. Spoon half of the pepperoni mixture down the center of each loaf. Gather up edges over filing, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on either a cookie sheet with parchment or a rectangle cooking stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1½ in openings in center of twist. Separate egg in small bowl (discard yolk or set aside for another use.) Beat egg white and seasoning; lightly brush over dough. Using a bread knife, cut a 3 in slit in each of the top sections of twist to reveal filling. Grate parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool for 10 minutes. Cut into 16 slices. Serve with warm pizza sauce if desired.
To heat pizza sauce, pour sauce into microwave safe container. Microwave, covered, on high 2-3 minutes or until heated through; stir. |
Personal
Notes: |
Personal
Notes: To make mini loaves instead, lightly spray mini loaf pan with cooking spray. Prepare, fill and seal dough just as above recipe dictate (except don't put into a figure 8). Cut each loaf crosswise in half. Pinch ends to seal; place in pan. Cut a 3 in slit down center of each loaf. Proceed as recipe directs.
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