Ingredients
2 packages (11 ounces each) refrigerated crusty French loaf1 tablespoon all-purpose flour1 cup shredded part-skim mozzarella cheese1 package (3-1/2 ounces) sliced pepperoni, finely chopped1 jar (14 ounces) pizza sauce, divided1 large egg white, beaten2 tablespoons grated Parmesan cheese1/2 teaspoon Italian seasoning
Preparation
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.
