Vegetarian Pepperoni Pizza Twisterpampered Chef Recipes

VEGETARIAN PEPPERONI PIZZA TWISTER(PAMPERED CHEF)

Vegetarian Pepperoni Pizza Twister(Pampered Chef) image

Made with refrigerated French bread dough, this is easy and will impress! Adapted from Pampered Chef "All The Best" cookbook. Enjoy! Make this with vegetarian pepperoni for a vegetarian feast!

Provided by Sharon123

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 1/2 ounce) package vegetarian pepperoni, slices, diced
1 (3 1/4 ounce) can pitted ripe olives, drained and chopped
1/3 cup red bell pepper, diced
3/4 cup shredded mozzarella cheese
2 tablespoons snipped fresh parsley
2 tablespoons all-purpose flour
1 garlic clove, pressed (or minced)
2 (11 ounce) packages refrigerated French bread dough
1 egg white, lightly beaten
1 teaspoon italian seasoning
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 375*F.
Dice pepperoni and red bell pepper, chop olives, shred mozzarella cheese.
Combine pepperoni, olives, red bell pepper, mozzarella cheese, parsley, flour and garlic in bowl. Mix well.
Place bread dough, seam sides up on cutting board. Using serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough.
Using rolling pin, 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 filling, pinching firmly to seal.
Place loaves, seam sides down, in an X pattern on a baking sheet. Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of baking pan and leaving two 1 1/2" openings in center of twist.
Combine egg white and Italian seasoning; lightly brush over dough.
Cut a 3" slit in each of the top sections of the twist to reveal filling.
Sprinkle the 2 tbls. Parmesan cheese over the loaf.
Bake 30-32 minutes or until deep golden brown. Remove from oven. Cool about 10 minutes before serving. Enjoy!

Nutrition Facts : Calories 275.2, Fat 6.3, SaturatedFat 2.3, Cholesterol 9.4, Sodium 667.8, Carbohydrate 43.5, Fiber 2.9, Sugar 0.6, Protein 10.5

PEPPERONI PIZZA TWIST

Pepperoni Pizza Twist image

My friend adapted this from a Pampered Chef recipe and served it for dinner last night with a salad. I begged for the recipe and am pleased to share it will all of you. Cook time includes standing time.

Provided by MsKittyKat

Categories Breads

Time 55m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 (3 1/2 ounce) package pepperoni, diced
1 (6 ounce) can ripe olives (drained and chopped)
1/2 cup shredded mozzarella cheese
2 tablespoons flour
1 garlic clove (minced or pressed)
1/2 small onion, finely minced
1 (10 ounce) package frozen spinach, defrosted and squeezed dry
2 (11 ounce) packages refrigerated French bread dough
1 egg white
1 teaspoon italian seasoning
2 tablespoons grated parmesan cheese
1 (15 ounce) can pizza sauce, warmed (optional)

Steps:

Preheat oven to 375°F.
Mix first seven items in a small bowl.
Place bread dough, seam side up on a baking sheet.
Slice each loaf lengthwise end to end and spread each loaf out slightly.
Sprinkle a small amount of additional flour over dough.
Spoon half of the pepperoni mixture down the center of each loaf.
Gather up edges over filling, pinching to seal.
Place loafs seam side down on baking sheet.
Crisscross ends of dough to form a large figure 8, leaving two 1 1/2 inch openings in center of twist.
Beat egg white and seasoning mix, lightly brush over dough.
Cut a 3 inch slit in each of the top sections of the twist to allow filling to show.
Sprinkle parmesan cheese over top of loaves.
Bake for 30 minutes or until golden brown.
Cool 10 minutes and serve with warmed pizza sauce if desired.

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