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.
PARMESAN CHEESE TWISTS
Okay, go out and buy some puff pastry sheets! Then go back to your kitchen, and make these! You won't be sorry!
Provided by Sharon123
Categories Cheese
Time 30m
Yield 28 appetizers
Number Of Ingredients 7
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.
GARLIC PARMESAN TWISTS
These may look like a sticky but they are 100% savoury. A creamy cheese filling is rolled within a buttery brioche-style dough to bake up into cheesy magnificence!Makes 12 Twists.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,bread,cheese
Time 1h30m
Number Of Ingredients 19
Steps:
- For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should balance temperatures to about 115°F (46°C). Add this and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Break the butter into pieces and add a few at a time as mixing. Increase the speed one level and continue to mix until the dough is smooth looking (but it will be very soft), about 6 minutes. Transfer this to a bowl, cover with plastic wrap and let this sit on the counter for an hour before putting it in the fridge overnight (6-24 hours).
- For the filling, whisk the milk, cornstarch, garlic and mustard together in a saucepan and then turn the heat on medium. Whisk this until it reaches a full simmer and thickens, about 6 minutes. Reduce the heat to medium low and then whisk in the Asiago until melted in, followed by the Parmesan. Remove the pan from the heat and stir in the parsley. Let this cool to room temperature and then chill for at least 2 hours before using (this can be made a day ahead).
- Preheat the oven to 375°F (190°C) and grease a large baking dish. Turn the dough out onto a lightly floured surface (the dough will be firm now) and roll out to a 12-x-16-inch (30-x-40-cm) rectangle. Spread the chilled cheese filling over the dough and roll up from the long side (for easier slicing, chill this for an hour, up to a day before baking). Slice the dough into 12 pieces and arrange them in the baking dish. Cover the dish with plastic wrap or a tea towel and let this sit on the counter for about an hour, until the twists rise by about 50%. Bake the twists for about 40 minutes, until golden brown and the cheese is bubbling in places. Cool the buns in the pan on a rack for 15 minutes before glazing.
- While the twists are baking, prepare the glaze. Heat the maple syrup, garlic and chili flakes over low heat for about 5 minutes and set aside. Brush the tops of the twists with the maple glaze and sprinkle the green onions overtop. Serve warm.
- The twists are best the day they are baked. If serving for brunch, they can be sliced and arranged in the pan and then chilled overnight before proofing and baking the next day.
PARMESAN TWISTS
Full of Parmesan cheese and savory seasonings, these twists are the perfect complement to any Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 48
Number Of Ingredients 8
Steps:
- In medium bowl, beat butter with electric mixer on medium speed until fluffy. Add cheese and sour cream; beat until blended. On low speed, beat in flour and Italian seasoning just until blended. Cover; refrigerate 30 minutes.
- Heat oven to 350°F. Spray cookie sheets with cooking spray. Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. Roll each half into 12x6-inch rectangle. Cut crosswise into 6x1/2-inch strips.
- In small bowl, beat egg yolk and water; brush over dough. Twist strips and place on cookie sheets. Sprinkle with sesame seed.
- Bake 15 minutes or until golden. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
PARMESAN PUFF PASTRY TWISTS
These tasty twists are great beside any dish you serve up - soups, pastas, salads, or even on their own with an array of dipping options as an appetizer!! YUMMY treat from Paula Deen on the Food Network!!
Provided by Mommy Diva
Categories Breads
Time 22m
Yield 26 breadsticks
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Unfold pastry sheets on a lightly floured surface.
- Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each).
- Combine cheese, basil, and garlic in a long shallow pan or dish.
- Brush melted butter on pastry sticks.
- Roll pastry in cheese mixture to coat each side evenly.
- Gently twist the pastry sticks, and place on a lightly greased baking sheet.
- Bake for 12 minutes.
- Remove to wire racks to cool.
- Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
- Enjoy! ;).
Nutrition Facts : Calories 134.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 8.1, Sodium 117.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.2, Protein 2.9
PARMESAN, POPPY SEED & CARAWAY TWISTS
These vegetarian and gluten-free twists are perfect to serve with festive drinks
Provided by Good Food team
Categories Buffet, Canapes, Snack
Time 25m
Yield Makes 24-30
Number Of Ingredients 7
Steps:
- To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
- Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
- Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.
Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.09 milligram of sodium
ROSEMARY PARMESAN TWISTS
These are so quick and easy to make and very tasty with lots of things. I got this recipe out of our newspaper and it calls for rosemary but you may use other herbs that you like. Dry basil or Italian seasoning is good to go with spaghetti and meatballs. Also, a little sprinkle of garlic salt/powder is good, too. You can double the recipe and freeze the second batch, unbaked, on a cookie sheet. Then seal in a plastic bag and keep frozen up to a month. Bake them frozen for 10-15 minutes, till golden.
Provided by Mimi in Maine
Categories Breads
Time 22m
Yield 24 strips
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees; line two baking shees with parchment paper.
- Roll puff pastry into a 10x14-inch rectangle.
- Whisk egg and water together and brush on pastry.
- Sprinkle with parmesan cheese, rosemary, and pepper pressing lightly into pastry with fingers.
- Cut the pastry into 24 strips, each slightly more than 1/2" wide.
- Twist each strip and place on baking sheet.
- Bake 10-12 minutes till golden.
- Serve warm or at room temperature.
- NOTE: For 2 sticks--30 calories--2g fat--1g protein--0g fiber--50mg sodium.
Nutrition Facts : Calories 64, Fat 4.4, SaturatedFat 1.2, Cholesterol 9.7, Sodium 44.3, Carbohydrate 4.7, Fiber 0.2, Sugar 0.1, Protein 1.4
GORGONZOLA-PARMESAN TWISTS
Make and share this Gorgonzola-Parmesan Twists recipe from Food.com.
Provided by mary winecoff
Categories Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees, Line 2 large baking sheets with parchment. Roll out pastry on lightly floured surface to 12 inch square.
- Arrange prosciutto in a single layer on half of pastry. Sprinkle cheeses, then thyme over. Brush egg glaze on other half of pastry and fold over onto cheese; press firmly.
- Roll out pastry to 11 x 8 inch rectangle. Brush with egg glaze; sprinkle with pepper. Cut crosswise into 1/2 inch strips. Twist strips 3 times and arrange on sheets, pressing ends onto sheet to keep strips twisted. Brush twist lightly with egg glaze.
- Bake until browned; about 15 minutes. Transfer to rack to cool slightly. Serve warm.
Nutrition Facts : Calories 66.4, Fat 4.6, SaturatedFat 1.4, Cholesterol 10.2, Sodium 49.9, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 1.5
CHICKEN PARMESAN WITH A TWIST
Make and share this chicken parmesan with a twist recipe from Food.com.
Provided by JennyJenn
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- mix bread crumbs and flour together.
- dip chicken in egg; dip it into breadcrumbs and flour.
- coat well.
- Heat oil in frying pan.
- add chicken breasts.
- cook until brown.
- mix half and half and marinara together in a baking dish.
- arrange chicken in sauce.
- cover with cheeses.
- bake for 30 minutes.
- serve over pasta.
Nutrition Facts : Calories 1219.7, Fat 59.8, SaturatedFat 23.7, Cholesterol 313.3, Sodium 2211.7, Carbohydrate 89.2, Fiber 7.1, Sugar 15.5, Protein 77.4
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- Heat oven to 400° F. Cut the puff pastry lengthwise into 24 strips and transfer to 2 baking sheets.
- Brush each strip with the egg and sprinkle with the Parmesan and poppy seeds, if using. Twist the strips and bake until puffed and golden brown, 12 to 15 minutes. Serve warm or at room temperature.
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