Ingredients
Equipment
Method
Build the Filling
- Roll or stretch the Pillsbury pizza dough into a large rectangle.
- Spread a thin layer of marinara sauce over half of the dough. Sprinkle grated Parmesan over the sauce, then freshly grated mozzarella, then a layer of mini pepperonis.
Fold, Cut and Twist
- Fold the plain half of the dough over the filled half. Press down lightly so the two layers make contact. Do not press hard or you will weld them together and lose the twist.
- Using a pizza cutter or sharp knife, cut the dough into approximately half inch strips.
- Twist each strip and place them on a parchment lined baking sheet or grill safe pan.
Top and Bake
- Brush each twist with egg wash. Sprinkle mini pepperonis over the top, followed by grated Parmesan and a sprinkle of oregano.
- Cook at 400°F for 15 to 20 minutes, until the dough is cooked through and the twists are golden brown. An oven or a grill both work at the same temperature.
- Serve warm with pizza sauce or marinara for dipping.
Notes
Mini pepperonis, not regular: Standard slices are wider than a half inch strip, so they hang over the edges and work themselves out when you twist. Minis sit inside the strip and stay put.
Press lightly: A light press connects the two layers without welding them. That is what lets the layers move against each other when you twist, so you can see the filling spiral through.
Thin on the sauce: Too much marinara makes the dough soggy and it will not hold the twist.
Make ahead: Build, cut and twist ahead of time, cover and refrigerate. Egg wash and top right before baking.
Timing and yield: Prep time and the 24 twist yield are estimates. Neither the memo nor the source recipe specified them. The 400°F and 15 to 20 minute bake are as given.