Easy to make and fun to eat, veggie stuffed pizza twists are made by wrapping pizza dough around a savory cheese and vegetable filling and then baking until golden brown!
Pre-heat oven to 450F (250C). Line a baking sheet with parchment paper.
In a large bowl mix together the mushrooms, peppers, tomatoes, oregano, basil, salt and 3 tablespoons olive oil. Gently mix together. Set aside.
Roll out the pizza dough into 2 rectangles approximately 4 inches x 10 inches (10x30 cm), then cut each rectangle into 2 strips, place two strips on the prepared baking sheet.
Spoon the tomato mixture along the strips, half the mixture on each strip (try not to add any liquid), top with the chopped veggies and mozzarella cheese, cover the two strips with the remaining strips.
With finger tips dipped in water seal the seams, gently twist (easier if you twist starting at the top to the middle then from the bottom to the middle, always leaving the strip on the baking sheet) then brush with the olive oil and sprinkle with the Parmesan cheese. Bake for approximately 12-15 minutes until golden. Let sit a couple of minutes before cutting. Enjoy!
Notes
You can assemble the twists ahead of time and keep them in the fridge covered in plastic wrap until you’re ready to bake them. They will keep for up to 24 hours in the fridge.Store leftovers in an airtight container in the refrigerator for up to three days. Reheat slightly in the microwave or enjoy at room temperature for a tasty snack!Cool completely then freeze in a freezer safe bag or container for up to 3 months. Reheat in the oven until warmed through.