Saturday, November 10, 2012

Pepperoni Bread Twist

This recipe for Pepperoni Bread is great on it's own, but it's even better with some warm marinara.

  • 1 pkg. (3.5 ounces) pepperoni slices, diced
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 cup shredded mozzarella cheese
  • 2 Tbsp. all-purpose flour
  • 1 garlic clove, minced
  • 2 pkgs. refrigerated French bread dough
  • 1 egg
  • 1 tsp. oregano
  • 1 Tbsp. grated fresh Parmesan cheese
  • 2 cups of your favorite pizza sauce, warmed (optional)
Preheat oven to 375 degrees F.  Dice pepperoni and parsely.  Combine pepperoni, parsley, mozzarella cheese, flour and garlic.

Place bread dough, seam sides up on a cutting board.  Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf.

Spread open flat and lightly sprinkle additional flour evenly over dough.  roll dough gently 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 firmly to seal. 

Place loaves, seam sides down, in an "X" pattern on baking sheet or stone.  Crisscross ends of dough to form a large figure "8" keeping leaving two 1-1/2-inch openings in center of twist.

Separate egg.  Beat egg white and oregano and mix; lightly brush over dough.  Using a 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 30-35 minutes or until deep golden brown.  I switched over to my stoneware to bake this.  Cool 10 minutes.  Slice and serve with warm pizza sauce, if desired.

~Adapted from The Pampered Chef
Sharing with Melt in your Mouth Monday
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  1. wow, yummmmmm! thanks for sharing!
    <3 meg

  2. Fabulous! I love the way the inside looks here full meaty and that dough wow!

  3. MMmmmm, mmmmmm, YUM! This bread looks so GOOD! Congrats on your new career, I think it suits you perfectly! Thanks for sharing your post last week, I featured you today on my blog and am glad that you approve! I hope you have time to join up again this weekend, but I know you are very busy now. Bye for now, Roz

  4. This looks sooo delcious. It's amazing what the twist adds by way of visual interest.

    - The Tablescaper

  5. Mmmm This looks GREAT! : ) I am definitley gonna try this recipe!

  6. This looks great!! And congrats on the 100th post!!!! yippee!!!
    And for signing on as a Pampered Chef Consultant!!

  7. The bread looks great Patti, perfect party food! Hope all is going well with the Pampered Chef items, I know everyone loves fun kitchen tools! Thanks so much for joining the Cook-Along:@)

  8. Congratulations on 100 posts! I've always wanted to be a Pampered Chef Consultant. It goes so well with my love of cooking!

  9. What a beautiful twist...the filling sounds outstanding!

  10. This looks so delicious and EASY!!!!. Thanks so much for sharing this recipe especially with holiday season, this is easy enough to prepare when busy.


  11. New fan here! I am always looking for new recipes. This looks really good! I found you through The Country Crook and would LOVE for you to come share at my Farm Girl Blog Fest:

    Fresh Eggs Daily

  12. Love how you dressed it up. Beautiful!


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