Pizza twists
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13¾ | ounce | PACKAGE HOT ROLL MIX |
| 1 | each | EGG |
| 1 | teaspoon | MINCED ONION (DRY) |
| 1 | cup | CHOPPED PEPPERONI |
| ½ | cup | SHREDDED CHEDDAR CHEESE |
| 1 | tablespoon | GRATED PARMESAN CHEESE |
| ½ | teaspoon | DRIED OREGANO, CRUSHED |
| ⅛ | teaspoon | GARLIC POWDER |
| 1 | each | BEATEN EGG YOLK |
| 1 | tablespoon | WATER |
Directions
SOFTEN YEAST FROM ROLL MIX AS DIRECTED. STIR IN THE EGG AND MINCED ONION COMBINE FLOUR MIXTURE FROM ROLL MIX WITH PEPPERONI, CHEDDAR CHEESE, PARMESAN CHEESE, OREGANO AND GARLIC POWDER. STIR INTO YEAST MIXTURE. MIX WELL. TURN OUT ONTO FLOURED TABLE AND KNEAD UNTIL DOUGH IS SMOOTH, ABOUT 5 MINUTES. PLACE IN GREASED BOWL AND COVER. LET RISE UNTIL DOUBLED. PUNCH DOWN; TURN OUT ON FLOURED SURFACE CUT INTO 24 EQUAL PORTIONS. ROLL EACH INTO 10" LONG ROPE AND FOLD IN HALF. TWIST TWO OR THREE TIMES. SEAL ENDS WITH A LITTLE WATER. PLACE ON GREASED BAKING SHEET. BRUSH WITH MIXTURE OF EGG YOLK AND WATER. COVER ROLLS AND LET RISE FOR 30 MINUTES. COOL ON WIRE RACK AFTER BAKING. BAKE AT 400 DEG F. FOR 12 TO 15 MINUTES.