My younger sister gave me this recipe from Pampered Chef. I don’t do the crisscross part b/c it does not bake as well. I do use my pampered chef stone with this and it is great. (I don’t sell Pampered chef, just love their products.)
I don’t use dough from the tube, but make mine from scratch. This makes the meal less expensive and you get less hydro oil and preservatives in your body. I made this with refined white flour from this recipe…French Bread. If you’re going to the trouble to make this, make two and freeze one. You can only freeze if you make the dough from scratch. Then just put in your fridge the night before and bake the next day for dinner. It is very inexpensive to make and tastes great! I buy hormel pepperoni with a coupon and use ragu (purchased with coupon) as dipping sauce. My kids don’t like olives do I leave those out.
Source: The Pampered Chef
1 (3.5 ounce) package pepperoni slices, diced
1 (3.25 ounce) can pitted ripe olives, drained and chopped
2 tablespoons snipped fresh parsley
1/2 cup (2 ounce) shredded mozzarella cheese
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 (11 ounce) packages refrigerated French bread dough
1 egg
1 teaspoon Italian seasoning mix
2 tablespoons (1/2 ounce) fresh grated Parmesan cheese
1 (15 ounce) can pizza sauce, warmed (optional)
Heat oven to 375 degrees F.
Dice pepperoni. Chop olives. Snip parsley using kitchen shears. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic. Mix well.
Place bread dough, seams sides up, on smooth side of a cutting board. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf. Spread open flat. Lightly sprinkle additional flour over dough.
Using roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching to seal.
Place loaves, seam sides down, in an x pattern on a rectangular baking stone or baking sheet. Crisscross ends of dough to form a large figure 8, keeping ends of dough 1 inch from edge of stone and leaving two 11/2 inch openings in center of twist.
Separate egg over a bowl; discard yolk. Beat egg white and seasoning mix; lightly brush over dough with pastry brush. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.
Grate Parmesan cheese over loaf. Bake 30 to 32 minutes or until deep golden brown. Remove to cooling rack and cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.
Yield: 16 servings
Posted by Kris 