Pepperoni Pizza Twist Recipes

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

PEPPERONI PIZZA TWISTS

Steps:

• Place 1 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. , 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. , Roll up jelly-roll style, starting from a long side; seal seams and ends. Place 1 loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together 3 times., With a sharp knife, make 3 shallow 3-in. slashes across top of each loaf; brush with egg white. Sprinkle with Parmesan cheese and Italian seasoning. , 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. 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 baking sheet in a preheated 325° oven until heated through. Serve as directed.

PEPPERONI PIZZA TWIST

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.

PEPPERONI CHEESE TWISTS

Steps:

• Preheat oven to 425°. In a small bowl, combine tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper., On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread tomato mixture lengthwise over half of dough., Fold dough over filling: press edges to seal. Cut widthwise into fourteen 1-in.-wide strips. Fold each strip in half; twist two or three times. Place 1 in. apart on a greased baking sheet., Bake 6-8 minutes or until golden brown.

PIZZA TWIST

Steps:

• 1. Preheat the oven to 350 F
• 2. Dice the pepperoni.
• 3. Chop the olives.
• 4. Combine the pepperoni, olives, parsley, mozzarella cheese, flour, and garlic powder.
• 5. Mix well.
• 6. Place bread dough, seam sides up, on cutting board.
• 7. Spread the loaves open flat.
• 8. Roll dough crosswise to create a well down the center of each loaf.
• 9. Spoon half of the pepperoni mixture down the center of each loaf.
• 10. Gather up edges over filling and pinch firmly to seal.
• 11. Place the loaves in an "X" pattern on a rectangle stone or cookie sheet.
• 12. Crisscross the ends of the dough to form a large "figure-8."
• 13. Separate the egg and discard the yolk (or set aside for another use).
• 14. Beat the egg white and Italian seasoning mix.
• 15. Lightly brush the egg white mixture over the dough with a pastry brush.
• 16. Cut a small slit in each of the top sections of the twist to reveal the filling.
• 17. Sprinkle Parmesan cheese over the loaf.
• 18. Bake 30-32 minutes or until deep golden brown.
• 19. Let cool for ten minutes.
• 20. Cut into slices and serve with warm pizza sauce (if desired).