Pepperoni Pizza Twist

Ingredients:

1 package (3.5 ounces) pepperoni slices, diced

1 can (3.25 ounces) pitted ripe olives, drained and chopped

2 tablespoons fresh parsley, snipped

1/2 cup (2 ounces) shredded mozzarella cheese

2 tablespoons all-purpose flour

1 garlic clove, pressed

2 packages (11 ounces each) refrigerated French bread dough

1 egg, at room temperature

1 teaspoon Italian seasoning mix

2 tablespoons (1/2 ounce) fresh Parmesan cheese, grated

1 can (15 ounces) pizza sauce, warmed

Directions:

Preheat oven to 375 degrees. In medium bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic; mix well.

Place bread dough, seam sides up, on smooth side of cutting board. Using serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of load; spread open flat. Lightly sprinkle additional flour evenly over dough. Roll dough crosswise to a 4" width, creating a well down the center of each loaf.

Spoon half of the pepperoni mixture down the center of each loaf. Gather up the edges over the filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on baking dish. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1" from edge of stone and leaving two 1 1/2" openings in center of twist.

Separate egg over small bowl; discard yolk or set aside for another use. Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3" slit in each of the top sections of the twist to reveal filling.

Grate Parmesan cheese over loaf. Bake at 375 degrees for 30-32 minutes or until golden brown. Remove to wire rack to cool. Cool for at lest 10 minutes. Cut into 16 slices. Serve with warm pizza sauce.