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Pepperoni Pizza Twists

Total Time

Prep: 20 min. Bake: 30 min. + standing

Makes

8 servings

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

  • 2 packages (11 ounces each) refrigerated crusty French loaf
  • 1 tablespoon all-purpose flour
  • 1 cup shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
  • 1 jar (14 ounces) pizza sauce, divided
  • 1 large egg white, beaten
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning

Directions

  1. Place 1 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 14x5-in. rectangle. Repeat with remaining loaf.
  2. 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.
  3. Roll up jelly-roll style, starting from a long side; seal seams and ends. Place 1 loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together 3 times.
  4. With a sharp knife, make 3 shallow 3-in. slashes across top of each loaf; brush with egg white. Sprinkle with Parmesan cheese and Italian seasoning.
  5. 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.
    Freeze option: Freeze cooled unsliced bread in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

Nutrition Facts

1 slice: 319 calories, 11g fat (5g saturated fat), 20mg cholesterol, 1016mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 14g protein.

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