Saturday, July 19, 2014

Pizza Twist

Pizza Twist
2 tsp. olive oil
1 onion, chopped into 1/2" pieces
1 bell pepper, chopped into 1/2" pieces
1/2 bunch of baby spinach leaves
2 cloves garlic, minced
1 small can black olives, chopped
1/2 c. shredded mozzarella cheese
2 Tbsp. flour
2 packages prepared french bread dough (Pillsbury has a great one, you can find it in the refrigerated section) or 1 recipe homemade french bread dough
1 egg white
1 tsp. italian seasoning
1/4 c. shredded parmesan
Pizza sauce for serving
Heat olive oil in sauté pan over medium heat. Add onion and bell pepper and cook for 5 minutes until beginning to soften. Add garlic and spinach, cook for two more minutes or until spinach is wilted. Set aside to cool. While vegetables are cooling, preheat oven to 375 degrees F.
Place cooled veggies in a bowl with olives, mozzarella and flour. Toss to combine. Remove french bread dough from canister. Using a sharp knife cut down the seam to the center of the loaf, about 3/4" inch. Press dough flat until it is about 5 inches across. (If you are using homemade bread dough split the recipe into two pieces of dough and roll out into two 5"x12" rectangles).
Distribute filling equally down the center of each flattened loaf. Bring up sides of filling, pinching dough together to seal, forming one long filled tube.
Lay the loaves on a parchment paper lined baking sheet in an "X" pattern. Cross each end again leaving approximately an inch in between the ends.
Combine egg white and italian seasoning. Brush pizza twist with the egg wash. Use a sharp knife to cut slits into the top sections of the twist to reveal some of the filling. Sprinkle with parmesan.
Bake at 375 for 25-30 minutes until golden brown. Cool on baking rack for 10 minutes before slicing. Cut into 1 inch slices and serve with pizza sauce for dipping

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