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Pepperoni Pizza Twists

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

8 ServingsPrep: 20 min. Bake: 30 min. + standing

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

Directions

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

2 of 2

Pepperoni Pizza Twists (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 319 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 1,016 mg sodium, 38 g carbohydrate, 2 g fiber, 14 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.