BISTRO CHICKEN TWIST

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 (1 1/2 ounces) grated fresh

Parmesan cheese, divided

1/2 cup (2 ounces) shredded mozzarella cheese

1/4 cup mayonnaise

1 garlic clove, pressed

2 (11 ounce) packages refrigerated French bread dough

1 egg white, lightly beaten

1 teaspoon dry Italian seasoning mix 

Directions: 

Heat oven to 375 degrees. 

Chop chicken. Dice bell pepper. Snip basil with kitchen shears. 

In a bowl combine the chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise and garlic. 

Place bread dough, seam sides up, on cutting board. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. With rolling pin roll dough crosswise a four-inch width, creating a well down the 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 loaves, seam sides down, in an ’X’ pattern on a baking stone. Crisscross ends of dough to form a large figure 8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. 

In a small bowl, combine egg white and seasoning mix; lightly brush over dough. Cut a three-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. 

Bake 30 to 32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.