I was going to try to make this this week, but my very, very altruistic mom is making us dinner all this week while I frantically scrub our house down for our renters and try (in vain, so far) to get all of our stuff to fit into our luggage. So it will have to wait until we're settled in Baoding.
We leave in one week! Yikes! Bikes.
Pepperoni Pizza Twist
3.5 oz. pepperoni slices, diced
3.25 oz. chopped olives
2 Tbsp chopped fresh parsley
2 oz. shredded mozz cheese
2 Tbsp flour
1 garlic clove, pressed
2 loaves of frozen Rhoades bread
1 egg
1 tsp. Italian seasoning
1/2 oz grated fresh parmesan cheese
optional pizza sauce
Thaw the Rhoades bread according to package directions. Preheat oven to 375. Combine pepperoni, olives, parsley, mozz cheese, four, and garlic in a bowl.
Place loaves of bread dough parallel to each other on a greased cookie sheet. Slice each loaf lengthwise, end to end, cutting halfway through to the center of the loaf. Use the side of your hand or a rolling pin to create a well down the center of each loaf.
Spoon half of the pepperoni mixture down the center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on your cookie sheet. Crisscross ends of dough to form a large figure "8," leaving two 1 1/2 inch openings in center of each twist.
Separate egg and beat the egg white with the Italian seasoning. Lightly brush the whites over the dough. Using a serrated knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.
Sprinkle parmesan cheese over loaf. Bake 30-32 mins or until deep golden brown. Remove to a cooling rack; cool 10 mins. Serve with warmed pizza sauce, if desired. (My fam prefers good old Ranch dressing.)
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