Pepperoni Pizza Twist

1 package (3.5 oz) pepperoni, diced (I usually do around 5 oz)
1 can (3.25 oz) sliced olives, drained
2 T. snipped fresh parsley
3/4 cup shredded mozzarella cheese
2 T. all purpose flour
1 garlic clove, minced
2 packages (11 oz) refrigerated French Bread dough
1 egg
1 tsp. Italian seasonings
2 T. fresh Parmesan
1 can (15 oz) pizza sauce
diced green pepper (optional)

Preheat oven to 375 degrees.

Combine pepperoni, olives, parsley, mozzarella cheese, flour, and garlic. Place bread dough seam sides up, cut lengthwise, open up and sprinkle with a little flour to keep from sticking. Roll and create a well to put in filling. Spoon mixture in well. Gather up edges and seal. Leave opening in the center of the twist. Brush egg white and seasonings on twist. Sprinkle Parmesan cheese. Bake 30 minutes. Slice and serve. Dip slices in pizza sauce.

Pampered Chef