CHEDDAR BREAD TWISTS
These quick-to-fix bread sticks are light and flaky, with a little crunch. Serve the cheesy twists as a side dish or even as an appetizer with dip. Tracy Travers of Fairhaven, Massachusetts shared the recipe.
Provided by Taste of Home
Time 25m
Yield 10 breadsticks.
Number Of Ingredients 5
Steps:
- Unfold puff pastry onto a lightly floured surface. In a small bowl, beat egg white and water; brush over pastry. Sprinkle with cheese and salt., Cut into ten 1-in. strips; twist each strip three times. Place on a greased baking sheet. Bake at 400° for 10-13 minutes or until golden brown.
Nutrition Facts : Calories 142 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
PART-CHEESY TWISTS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 24 twists
Number Of Ingredients 10
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Combine the flour, salt, cayenne, paprika, garlic powder and a few grinds of black pepper in a food processor and pulse until mixed. Add the Cheddar, butter and sour cream and process until the mixture forms a ball. Form the dough into a disc, then wrap it in plastic wrap and refrigerate until firm, about 30 minutes.
- Break off a tablespoon of dough and roll it between your hands or on a work surface to form a rope about 10 inches long. Twist the rope into a pretzel shape and place it on one of the prepared baking sheets. Repeat with the remaining dough to make 24 twists (12 per baking sheet).
- Beat the egg with a small splash of water. Brush the twists very lightly with the egg wash. Put a little paprika in a small sieve and dust over the twists.
- Bake the twists, switching the positions of the baking sheets halfway through, until golden brown on the underside and pale golden on top, about 12 minutes.
SOFT BREAD TWISTS
My family loves eating these zesty bread twists with a spaghetti supper. Soft and light as a feather, they have a perfect balance of garlic and oregano. Be sure to snatch one before passing them around the table.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets., Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.
Nutrition Facts : Calories 178 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PUFF PASTRY CHEESE TWISTS
Provided by Food Network
Categories appetizer
Time 55m
Yield about 30 twists
Number Of Ingredients 9
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.
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- Dust work surface lightly with flour and unfold or unroll puff pastry on surface. Roll out lightly with a rolling pin to smooth creases, then cut pastry in half crosswise. (If you’re using a brand of puff pastry that comes with 2 sheets instead of 1, just roll out each piece lightly but don’t cut.)
- Mix 1 egg yolk and 1 tsp. water with pastry brush in a small bowl. Lightly brush egg wash across surface of 1 piece of pastry.
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