Made with refrigerated French bread dough, this is easy and will impress! Adapted from Pampered Chef "All The Best" cookbook. Enjoy! Make this with vegetarian pepperoni for a vegetarian feast!
Dice pepperoni and red bell pepper, chop olives, shred mozzarella cheese.
Combine pepperoni, olives, red bell pepper, mozzarella cheese, parsley, flour and garlic in bowl. Mix well.
Place bread dough, seam sides up on cutting board. Using serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough.
Using rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
Spoon half of the pepperoni mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
Place loaves, seam sides down, in an X pattern on a baking sheet. Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of baking pan and leaving two 1 1/2" openings in center of twist.
Combine egg white and Italian seasoning; lightly brush over dough.
Cut a 3" slit in each of the top sections of the twist to reveal filling.
Sprinkle the 2 tbls. Parmesan cheese over the loaf.
Bake 30-32 minutes or until deep golden brown. Remove from oven. Cool about 10 minutes before serving. Enjoy!