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Pepperoni Pizza Twists

 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


  • 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


  • 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

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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.
Nutritional 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.