A Pizza Twist is a type of bread that is made into a spiral shape and then baked. It can be made with any type of dough, but is most commonly made with pizza dough. Pizza twists can be served as a side dish, or as a main course. They can be topped with any type of sauce or topping, but are most commonly served with marinara sauce and mozzarella cheese.
SOFTEN YEAST FROM ROLL MIX AS DIRECTED.
STIR IN THE EGG AND MINCED ONIONCOMBINE FLOUR MIXTURE FROM ROLL MIX WITH PEPPERONI, CHEDDAR CHEESE,PARMESAN CHEESE, OREGANO AND GARLIC POWDER.
STIR INTO YEAST MIXTURE.
MIXWELL.
TURN OUT ONTO FLOURED TABLE AND KNEAD UNTIL DOUGH IS SMOOTH, ABOUT 5MINUTES.
PLACE IN GREASED BOWL AND COVER.
LET RISE UNTIL DOUBLED.
PUNCHDOWN; TURN OUT ON FLOURED SURFACE CUT INTO 24 EQUAL PORTIONS.
ROLL EACHINTO 10 LONG ROPE AND FOLD IN HALF.
TWIST TWO OR THREE TIMES.
SEAL ENDSWITH A LITTLE WATER.
PLACE ON GREASED BAKING SHEET.
BRUSH WITH MIXTURE OFEGG YOLK AND WATER.
COVER ROLLS AND LET RISE FOR 30 MINUTES.
COOL ON WIRERACK AFTER BAKING.
BAKE AT 400 DEG F.
FOR 12 TO 15 MINUTES.
Ingredients
Directions
SOFTEN YEAST FROM ROLL MIX AS DIRECTED.
STIR IN THE EGG AND MINCED ONIONCOMBINE FLOUR MIXTURE FROM ROLL MIX WITH PEPPERONI, CHEDDAR CHEESE,PARMESAN CHEESE, OREGANO AND GARLIC POWDER.
STIR INTO YEAST MIXTURE.
MIXWELL.
TURN OUT ONTO FLOURED TABLE AND KNEAD UNTIL DOUGH IS SMOOTH, ABOUT 5MINUTES.
PLACE IN GREASED BOWL AND COVER.
LET RISE UNTIL DOUBLED.
PUNCHDOWN; TURN OUT ON FLOURED SURFACE CUT INTO 24 EQUAL PORTIONS.
ROLL EACHINTO 10 LONG ROPE AND FOLD IN HALF.
TWIST TWO OR THREE TIMES.
SEAL ENDSWITH A LITTLE WATER.
PLACE ON GREASED BAKING SHEET.
BRUSH WITH MIXTURE OFEGG YOLK AND WATER.
COVER ROLLS AND LET RISE FOR 30 MINUTES.
COOL ON WIRERACK AFTER BAKING.
BAKE AT 400 DEG F.
FOR 12 TO 15 MINUTES.
