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Ingredients
- For the Pepperoni Twists
- ½ cup sliced pepperoni chopped
- 2 TBLS. grated Parmigiano Reggiano cheese
- drizzle of olive oil
- The Marinara Sauce
- 14 oz. can of tomato sauce
- 1 clove of garlic chopped
- 1½ TBLS. olive oil
- 1 tsp. oregano
- 2 TBLS. chopped fresh parsley
- 2-3 leaves fresh basil chopped
- salt & pepper to taste
Directions
- For The Pepperoni Twists
- Roll out the dough and cut into 1″ strips.
- Fold each strip in half and twist. Lay out on parchment lined baking sheet.
- Drizzle twists with olive oil. Sprinkle with grated cheese
- Bake in 425 degree oven for 8-12 minutes until lightly browned.
- For Marinara Sauce
- In a small saucepan add the oil on medium heat. Add the garlic to hot oil and cook just until the garlic starts to bubble a little. Do not let the garlic brown, it will taste bitter.
- Add the tomato sauce to the garlic and reduce heat to a simmer and cover for 15 minutes. Stir occasionally.
- Add the herbs and salt and pepper to taste, stir well and continue to cook another 5-10 minutes.
- Set aside until ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 642g | |
| Calories 932 | |
| Calories from Fat 672 | 72% |
| Total Fat 74.95g | 94% |
| Saturated Fat 20.99g | 84% |
| Trans Fat 1.93g | |
| Cholesterol 125mg | 42% |
| Sodium 4469mg | 186% |
| Potassium 2021mg | 58% |
| Total Carbs 33.86g | 9% |
| Dietary Fiber 8.8g | 29% |
| Sugars 24.01g | 16% |
| Protein 34.14g | 55% |
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