Mozzarella And Pesto Twists Food

GRILLED CHICKEN AND MOZZARELLA PESTO SKEWERS

Steps:

• Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers.
• Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side.
• Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately.

MOZZARELLA AND PESTO TWISTS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
• Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

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.

PESTO TWISTS

Steps:

• Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.

PASTA WITH TOMATOES AND MOZZARELLA

Steps:

• Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
• DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

CHEESY PESTO TWISTS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180°C).
• Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
• Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
• Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
• Bake for 25 minutes until golden brown.
• Enjoy!