Pepperoni Stuffed Twist Bread Recipe

Activate yeast

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl (or stand mixer bowl), combine the flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes, or with a dough hook on medium speed for 5–7 minutes, until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free area for 60–75 minutes, until doubled in size.

While the dough rises, prepare the filling: combine diced pepperoni, shredded mozzarella, shredded cheddar, grated Parmesan, minced parsley (if using), and freshly ground black pepper in a bowl. Toss to distribute evenly.

Preheat oven to 425°F (220°C). Place a rack in the center of the oven and position a baking sheet or pizza stone inside to heat.

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide into two equal portions for easier handling (this recipe yields two twist breads).

Roll one portion into a rectangle about 12 x 8 inches and roughly 1/8–1/4 inch thick. Repeat with the second portion.

Evenly scatter half of the filling mixture over one rectangle, leaving a 1/2-inch border around the edges. Press the filling lightly into the dough so it adheres. Repeat for the second rectangle with the remaining filling.

Brush the 1/2-inch border with a little water to help seal. Starting from the long side, roll each rectangle tightly into a log, sealing the edge. Pinch seams closed.

Using a sharp knife or bench scraper, slice each log lengthwise down the center to expose layers, leaving one short end uncut (about 1 inch) so the twists stay attached. You should have two half-logs per roll.

Working with each pair of half-logs, twist them together by crossing the two strands and twisting away from you 5–7 times, keeping the cut sides facing up so cheese is visible. Pinch and tuck the ends to seal. Repeat for the second roll.

Place the twisted breads on a parchment-lined baking sheet, spacing them 2–3 inches apart for expansion.

Combine melted butter, minced garlic, and dried oregano in a small bowl. Brush the butter mixture generously over each twist, then sprinkle coarse kosher salt over the tops.

Let the twists rest 10–15 minutes while the oven finishes preheating. Bake on the preheated baking sheet or pizza stone for 15–18 minutes, until the crust is golden brown and cheese is melted and bubbling.

If the tops brown too quickly, tent loosely with foil for the last 5 minutes of baking.

Remove from oven and let cool on the baking sheet for 5 minutes. Transfer to a cutting board and let rest an additional 5 minutes before slicing.

Warm the pomodoro sauce if desired. Slice each twist into 6–8 pieces and serve with the pomodoro sauce on the side for dipping.