0 recipes from contoocook and beyond


l pkg (3.5 oz.) pepperoni slices diced
l can (3.25 oz.) pitted ripe olives drained and chopped
2 tbsps. snipped fresh parsley
l/2 cup (2 ozs.) shredded mozzarella cheese
2 tbsps. flour
l garlic clove pressed
2 pkgs. (ll oz. each) refrigerated french bread dough
l egg
l tsp. Italian seasoning mix
2 tbsps. )l/2 oz.) grated fresh Parmesan cheese
l can (l5 oz.) pizza sauce warmed
Preheat oven 375. Dice pepperoni using sharp knife. Chop olives. Snip parsley. In large bowl combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic pressed. Mix well. Place bread dough seam sides up on smooth cutting board. Using serrated knife 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 peperoni mix down center of each loaf. Gather up edges over filling pinching firmly to seal. Place loaves seam sides down in an “X” pattern on stone or sheet. Crisscross ends of dough to form large figure “8” keeping ends of dough l” from edge of sheet and leaving two l-l/2″ openings in center of twist. Separate egg (discard yolk). Beat egg white and seasoning mix; lightly brush over dough. Cut a 3″ slit in each of the top sections of the twist to reveal filling. Grate Parmesan cheese over loaf. Bake 30-32 mins. or until deep golden brown. Remove from oven; cool l0 mins. Cut into l6 slices. Serve with warm pizza sauce.
Yield: l6 servings “The Pampered Chef” catalog

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