1 can (3.24 ounces) pitted, ripe olives, drained and chopped
2 tablespoons snipped fresh parsley
1/2 cup shredded mozzarella cheese
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 teaspoon Italian seasoning mix
2 tablespoons grated fresh Parmesan cheese
1 can (15 ounces) pizza sauce
Preheat oven to 3750 F
Dice pepperoni and chop olives and prep the parsley
Combine pepperoni. olives, parsley, mozzarella cheese, flour, pressed garlic and mix well
Place bread dough, seam sides up, on smooth side of a large cutting board. Using a serrated bread knife, slice each loaf length-wise, end to end, cutting halfway through to center of loaf, and spread open flat.
Lightly sprinkle additional flour evenly over dough .Roll dough crosswise to a 4-inch width, creating a well down the 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 V pattern on rectangle baking stone and crisscross ends of dough to form a large figure 8 keeping end of dough 1 inch from edge of stone and leaving two 1 1/2 inch openings in center of the twist
Separate egg and discard yolk. Beat egg while and seasoning mix and brush over the twist with a pastry brush. Cut a slit in each of the top sections of the twist to reveal filling
Sprinkle grated Parmesan cheese over loaf
Bake about 30 minutes or until deep golden brown
Remove from oven and place on cooling rack and cook for about 10 minues