Pepperoni Pizza Twists

• 2 packages (11 ounces each) refrigerated crusty French loaf
• 1 tablespoon all-purpose flour
• 1 cup shredded part-skim mozzarella cheese
• 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
• 1 jar (14 ounces) pizza sauce, divided
• 1 large egg white, beaten
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon Italian seasoning

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 14x5-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
4. . Place remaining loaf seam side down next to the first loaf. Twist loaves together three times.
5. 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.
6. Bake at 350u0b0 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. Freeze option: Freeze cooled unsliced bread in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat on a greased
7. in a preheated 325u0b0 oven until heated through. Serve as directed.

crusty, flour, mozzarella cheese, pepperoni, pizza sauce, egg white, parmesan cheese, italian seasoning

Taken from www.tasteofhome.com/recipes/pepperoni-pizza-twists/ (may not work)