Pepperoni Twists

Pepperoni Twists

1 loaf frozen bread dough, white or honey wheat, thawed
2 tbls. melted butter or margarine
1 tsp. garlic powder
1 cup finely chopped pepperoni
1 cup grated mozzarella cheese
1 cup grated Parmesan cheese

On a lightly floured surface, roll dough out to a 10x12-inch rectangle.
Brush dough with half of the melted butter or margarine. Top with garlic
powder. Evenly sprinkle pepperoni and mozzarella cheese over garlic powder.
Sprinkle with half of the Parmesan cheese (1/4 cup).

Fold dough in half so that it measures approximately 5x12 inches. Pinch to
seal edges and pat down dough. With a knife, divide dough into 12 slices.
Gently pull and twist each piece. Place twists 2-inches apart on a greased
sheet pan. Brush with remaining butter and top with remaining Parmesan
cheese.

Let rise in a warm place until puffy (This can take from 30 minutes to 1
hour).

Bake at 375 degrees for 12-15 minutes or until golden brown. Remove from
sheet pans immediately to cool on a wire rack.

Makes 12