Pampered chef recipe?

it's a braid and i thought they called it a pizza braid does anyone have any idea what i am talking about? it came out i believe about 6 or 7 years ago..it has pepperoni, sausage and cheese of course but i need to find the recipe i looked on pamperedchef.com but i didn't get anywhere. please helpPampered chef recipe?
Here is one I found in one of my PC cookbooks.





Pepperoni Pizza Twist





1 pkg (3.5oz) pepperoni slices, diced


1 can (3.25oz) pitted ripe olives, drained and chopped


2 Tbl snipped fresh parsley


1/2 cup (2oz) shredded mozzarella cheese


2 Tbl all-purpose flour


1 garlic clove, pressed


2 pkgs (11oz each) refrigerated French bread dough


1 egg


1 tsp Italian seasoning mix


2 Tbl (1/2oz) grated fresh parmesan cheese


1 can (15oz) pizza sauce, warmed (optional)





Preheat oven to 375 degrees. Prepare all ingredients as stated above. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic and mix well.


Place bread dough, seam sides up on a large cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a rolling pin, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.


Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an ';X'; pattern on Rectangle Stone. Crisscross ends of dough to form a large figure ';8';, keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. Separate egg over a small bowl using an egg separator. (Discard yolk or set aside for another use) Beat egg white and italian seasoning mix; lightly brush over dough using a pastry brush. Using serrated bread knife, cut a 3-inch slit in each of the top sections of twist to reveal filling.


Sprinkle grated Parmesan cheese over loaf. Bake 30-32 minutes of until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired. Yield: 16 appetizers





Note: the picture looks like it was crossed 3 timesPampered chef recipe?
i have looked everywhere and even asked my consultant and she can't find it but here is a website I found that might help you, she seems to have all kinds of PC recipes.


http://www.razzledazzlerecipes.com/pampe鈥?/a>
Braided Stuffed Pizza








The Pampered Chef庐





1 loaf Pillsbury refrigerated French bread loaf


4 oz. pepperoni


2 tablespoons chopped onion


6 fresh mushrooms


2 teaspoons sesame seeds


1 can whole olives


3 oz. cream cheese


2 cups shredded Mozzarella cheese


2 oz Parmesan cheese


1 stalk broccoli


1 egg white


2 cloves garlic


1 Tablespoon water





Place 12 x 15 inch stone on the Stoneware Trivet; spray stone with the Kitchen Spritzer; unroll dough onto stone; sprinkle flour over dough with the Flour/Sugar Shaker; roll out with the Dough and Pizza Roller; open the cream cheese with the Kitchen Shears and place in the 2-Qt Batter Bowl; add garlic to cream cheese using the Garlic Press; mix with the Bamboo Spoon: spread cream cheese down the center of the dough using the Super Scraper; chop broccoli and onions with the Food Chopper on the Grooved Cutting Board; open the olives with the Can Opener and drain in the small Colander/Bowl set; slice olives and mushrooms with theEgg Slicer Plus; place all veggies on the cream cheese strip with the KitchenScraper; grate Mozzarella cheese with the Ultimate Slice 'N Grate and the Parmesan cheese with the Deluxe Cheese Grater and Grate 'N Store; cut pepperoni with the Self-Sharpening Knife; add cheeses over veggies; add pepper (to taste) with the Salt %26amp; Pepper Mill; make slits along both sides of the dough with thekitchen shears and braid; break egg into the 1-Qt Batter Bowl using the Egg Separator; add water to egg white using the Adjustable Measuring Spoon; whisk the egg white using the 10-inch Whisk; brush braid with egg white using the Pastry Brush; top with sesame seeds; place stone on the Rack; Bake at 400 for 15-20 min; remove from the oven using the Oven Mitts; cut with the Pizza Cutter; serve with the Mini Serving Spatula. Optional: saut茅 red peppers in the 12-inch Family Skillet with the Nylon Tool Set and add to veggies.





I believe this is the recipe you were looking for,Good Luck!!! :)
Get a pillsbury pizza crust, roll it out a bit, put about 2'; slices a quarter of the way through on both sides about a1/2'; or so apart and fill with desired ingredients, then start crossing the two sides of slices over each other to form the braid design. Bake at 350 degrees for about 15 minutes. Hope that helps.
Pepperoni Pizza Twist (from the All the Best cookbook)





1 pkg (3.5 oz) pepperoni slices, diced


1 can (3.25 oz) pitted ripe olives, drained and chopped


2 tbsp snipped fresh parsley


1/2 cup (2 oz) shredded mozzarella cheese


2 tbsp all-purpose flour


1 garlic clove, pressed


2 pkgs (11 oz each) refrigerated French bread dough


1 egg


1 tsp Italian seasoning mix


2 tbsp (1/2 oz) grated fresh parmesan cheese


1 can (15 oz) pizza sauce, warmed (optional)





Preheat oven to 375 degrees. Prepare all ingredients as stated above. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic and mix well.


Place bread dough, seam sides up on a large cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a rolling pin, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.





Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an ';X'; pattern on Rectangle Stone. Crisscross ends of dough to form a large figure ';8';, keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. Separate egg over a small bowl using an egg separator. (Discard yolk or set aside for another use) Beat egg white and italian seasoning mix; lightly brush over dough using a pastry brush. Using serrated bread knife, cut a 3-inch slit in each of the top sections of twist to reveal filling.





Sprinkle grated Parmesan cheese over loaf. Bake 30-32 minutes of until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.





Yield: 16 appetizers