Ingredients:
1 (3 1/2 ounce) packages pepperoni, diced
1 (6 ounce) cans ripe olives ( drained and chopped)
1/2 cup shredded mozzarella cheese
2 tablespoons flour
1 garlic cloves ( minced or pressed)
1/2 small onions, finely minced
1 (10 ounce) packages frozen spinach, defrosted and squeezed dry
2 (11 ounce) packages refrigerated French bread dough
1 egg whites
1 teaspoon italian seasoning
2 tablespoons grated parmesan cheese
1 (15 ounce) cans pizza sauce, warmed (optional)
Directions:
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.
Servings: 16
Time preparation: 15 min.
Time total: 55 min.