Cheese Twists Food

CRISPY CHEESE TWISTS

Steps:

• Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board. Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry, turn over; repeat. Cut each sheet into 12 (1-inch) strips; twist.
• Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.

PARMESAN CHEESE TWISTS

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.
• Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
• Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
• Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400 degrees F for 15 minutes or until the pastries are golden brown.

CHEESE TWISTS

Steps:

• Roll out thawed dough into a thin rectangle--about 10 by 12. Combine cheese and spices in a small bowl. Brush dough with melted butter and sprinkle with cheese mixture. Cut rectangle into 12 (1-inch) strips. Twist strips and press ends onto greased baking sheet. Bake at 375 for 12 to 15 minutes or until golden.

PUFF PASTRY CHEESE TWISTS

Steps:

• Preheat oven to 400 degrees F.
• Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.
• Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

CHEESE TWISTS

Steps:

• Preheat oven to 325 degrees.
• Mix all ingredients except 1/4 cup Parmesan cheese. Knead until thoroughly mixed. Roll dough into quarter-sized balls. On a lightly floured surface, roll balls into pencil-shaped "sticks" in Parmesan so the sticks are coated. Flatten with rolling pin or by hand. Twist each about 6 to 8 times and place on ungreased baking sheet. Bake approximately 30 minutes. Cool on pan. Store in sealed container

CHEESE TWISTS

Steps:

• Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom. Flip each strip so that the cheese is on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.

HAM AND CHEESE TWISTS

Steps:

• Following the great directions of Kittencal's bun recipe after the first rise punch dough down.
• Cut into 16 equal pieces.
• Form a thin ropes making sure the dough has an even thickness that measures 16 inches in length.
• Cut deli ham into strips to fit over dough.
• Fold dough ropes in half and take each end and twist 4 times.
• Roll in grated cheese.
• Place on baking sheet lined with parchment paper. May need two baking sheets or more depending on the size of your sheets. Leave space between each twist.
• Cover and let rise for 30 minutes.
• Bake at 375 for 20-25 minutes.
• Cool on wire rack.

CHEESE STRAWS

Steps:

• Heat oven to 180c/350f/gas mark 4. Grease a baking tray
• Mix together the flour, salt and mustard. Rub in the margarine.
• Stir in the cheese and add the egg to make stiff dough.
• Roll out very thinly and cut into strips. Cut a few rings for serving if wished. Put on baking tray.
• Bake for 10-15 min

CHEESY BREAD TWISTS

Steps:

• Put buttermilk and cheese in a large pan and cook over low heat the cheese has melted. Stir, don't worry if mixture appears curdled.
• Cool to room temperature.
• In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
• Beat until smooth, then stir in remaining flour until it forms a soft dough.
• Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
• Please in a greased bowl, turn once to grease top.
• Cover and let rise for an hour in a warm place until it has doubled in size.
• Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
• Spray one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
• Cut the prepared dough into 6 (1 1/2 inch strips)
• Cut each strip in half and twist.
• Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
• Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
• Put on wire rack to cool, serve warm.
• Refrigerate any leftovers.

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

TWISTY CHEESE STRAWS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
• Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
• Brush with egg and bake for 20-25 mins until risen and golden brown.

PARMESAN CHEESE TWISTS

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water. Mix cheese, parsley and oregano.
• Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg side down. Roll gently with rolling pin to seal.
• Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Sprinkle with black pepper.
• Bake 10 minutes or until golden. Serve warm or at room temperature.
• Makes 28 appetizers.
• Tip: Crisps can be stored in airtight container up to 1 week.
• Another Tip: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

TUNA-CHEESE TWIST

Steps:

• Heat oven to 425 degrees.
• Lightly grease cookie sheet.
• Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup.
• Mix baking mix and 1/2 cup cold water until soft dough forms: beat vigorously 20 strokes.
• Gently smooth dough into ball on floured cloth-covered board.
• Knead 5 times.
• Roll dough into rectangle, 14 x 11"; place on cookie sheet.
• Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
• Make cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle.
• Fold strips over filling.
• Mix egg and 1 tbsp water; brush over dough.
• Bake until light brown- 15 to 20 minutes.
• Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot.
• Serve over slices of twist.

GARLIC-HERB CHEESE TWISTS RECIPE

Steps:

• Heat oven to 375ºF.
• Unroll dough on cutting board; cut lengthwise into 4 strips. Cut each strip lengthwise in half. (You will have a total of 8 strips.)
• Place strips, 1 inch apart, on parchment-covered rimmed baking sheet. Hold both ends of 1 strip, then turn ends in opposite directions to form twist. Repeat with remaining dough strips. Brush with butter; sprinkle with remaining ingredients.
• Bake 9 to 10 min. or until golden brown.

HERB CHEESE TWISTS

Steps:

• Preheat oven to 400°F Microwave butter in small bowl on Medium (50%) just until melted; cool slightly. Stir in cheese, parsley and basil. Set aside.
• Pat each biscuit into a 5 x 2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times.
• Place on lightly greased baking sheet. Bake 8 to 10 minutes or until golden brown.
• Hint: Save even more time by using ready-to-bake breadsticks. Spread the butter mixture onto the breadsticks, then bake them according to the package directions.