1 cup chopped cooked chicken
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove
1 packages refrigerated French break dough (I used Rhodes frozen White Bread, defrosted in refrigerator to prevent bread from rising)
1 egg white, lightly beaten
1 teaspoon Italian Seasoning Mix
Preheat oven to 375 degrees. Combine chopped chicken, diced bell pepper, basil, 1/4 cup Parmesan cheese, mozzarella cheese, mayonnaise, and garlic; mix well. Place bread dough, seam side up, on cutting board. Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaf, seam sides down, in an "X" pattern on your baking sheet. Crisscross ends of dough to form a large figure "8", keeping ends of dough 1-inch from end of baking sheet.
Combine egg white and seasoning mix; lightly brush over dough. Cut a 3-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.
Yield: 8 servings.
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