GF Pepperoni Twists
This recipe is savory, cheesy, and really great as a side dish to serve alongside pasta, chili, or other tomato-based recipes. Vary the seasonings for a different 'twist'!
GF Pepperoni Twists
Serves: 12 | Prep Time: 60 min | Cook Time: 15 min
Ingredients
Topping
- 1 Tbsp (3g) dried oregano
- 6 Tbsp (90g) grated Parmesan cheese or DF alternative
Dough
- 2 ½ c (567g) warm water, 120- to 125F
- 1 Tbsp (8.5g) Saf-Instant Yeast OR 1 pack quick rise active dry yeast.
- 2 Tbsp (28g) olive oil
- 3 1/2 c Better Batter Flour (490g Bread Flour/490g Artisan Blend/560g Original Blend)
- 1/4 c (50g) sugar
- 1 Tbsp (17g) salt
- 1 tsp (1g) dried oregano
- 2 tsp minced fresh garlic, about 2 cloves OR 1/4 tsp garlic powder
Filling
- 6 oz shredded mozzarella cheese or DF alternative, divided.
- 4-8 oz thin sliced pepperoni, diced into small pieces, optional.
- 3 Tbsp (13g) olive oil
- 2nd half of divided oregano/Parmesan Topping (above)
Instructions
Preheat and Prepare. Heat the oven to 450F. Prepare a jelly roll (15 inch) pan with parchment paper and set aside.
Combine 1 tbsp oregano and 6 tbsp Parmesan cheese in a small bowl. Divide the mixture in two, sprinkling half of it onto the prepared jelly roll pan, and setting aside the other half.
Mix and Proof. Mix dough ingredients in your stand mixer with paddle attachment on high speed for three minutes. Alternately mix by hand for 8-10 minutes. Mixture will be loose at first and will thicken as it hydrates!
Cover bowl with a damp kitchen towel. Allow dough to hydrate in a warm place for 20 - 25 minutes.
Shape and Transfer the hydrated dough to a pastry mat or a lightly floured counter. Roll the dough into a rectangle about 12×15 inches in size. Cut the dough in half. Line half of the dough (this will be your bottom half) evenly with half of the mozzarella cheese. Top with pepperoni, and then the remaining cheese. Lay the second half of the dough over top of the first half, forming a large ‘sandwich’ – press lightly on the dough and around the edges to seal. Use a sharp knife or pizza cutter to cut the dough into 12 strips. Working gently, transfer the strips to the prepared pan, twisting as you transfer them onto the pan. Press the ends of the dough down onto the pan to help maintain the ‘twist.’ Brush strips with olive oil and remaining cheese seasoning mix.
Prove and Bake. Allow to rest for at least 5 minutes, but no longer than 30 minutes. Transfer the pan to preheated oven and bake for 25-30 minutes, or until golden brown. Remove from oven and serve.
Bakers note: These are great eaten the same day you make them but if you want to make them ahead of time you can wrap them tightly in foil and reheat them in a 350° oven or medium coals for about five minutes.
This recipe was created and published by Naomi Poe in June 2020. Adapted recipe 2023 by Naomi Poe. Original photo of food by Jennifer Bigler.
