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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My stepsister gave me this recipe and I just tweaked it. You can add diced green peppers and olives, too.â Lisa Worley - Adairsville, Georgia Ingredients:
2 packages (11 ounces each) refrigerated crusty french loaf |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 package (3-1/2 ounces) sliced pepperoni, finely chopped |
1 jar (14 ounces) pizza sauce, divided |
1 egg white, beaten |
2 tablespoons grated parmesan cheese |
1/2 teaspoon italian seasoning |
Directions:
1. Place one 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 14-in. x 5-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 one loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together three times.
4. With a sharp knife, make three 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. Yield: 8 servings.
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