This is the only site I could find that has this recipe WITH a picture. Here are some notes from the original Pampered Chef recipe: 1. you can spread out the dough with your fingers. If you roll it, it might be too thin. 2. after gathering up the edges and sealing, you'll have two tubes of "pizza." Place those in an X, then criss-cross the ends one time each to make the twist. Cool 10 minutes on a wire rack after baking to a golden brown. Pampered Chef recommends a stone, but my stone is MIA, so I use a well-seasoned, slightly olive-oiled cookie sheet. (I also "cheat" and use dried parsley, minced garlic, and no olives.)

This is the only site I could find that has this recipe WITH a picture. Here are some notes from the original Pampered Chef recipe: 1. you can spread out the dough with your fingers. If you roll it, it might be too thin. 2. after gathering up the edges and sealing, you'll have two tubes of "pizza." Place those in an X, then criss-cross the ends one time each to make the twist. Cool 10 minutes on a wire rack after baking to a golden brown. Pampered Chef recommends a stone, but my stone is MIA, so I use a well-seasoned, slightly olive-oiled cookie sheet. (I also "cheat" and use dried parsley, minced garlic, and no olives.)