Pepperoni Pizza Twists Recipe

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. 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 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. 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. 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.