Pesto Crescent Twists With Feta Food

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.

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.

PESTO PINWHEELS

Steps:

• Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
• Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.

CHEESY PESTO TWISTS

Steps:

• Place one sheet of pastry on counter.
• Spread with pesto and sprinkle on cheeses.
• Place second sheet of pastry on top and press firmly to seal.
• Cut into 2cm strips.
• Twist each strip 2 or 3 times& place on greased oven tray.
• Bake at 220C 10mins or until golden.
• Serve warm with your favorite dipping sauce.

PESTO CRESCENT TWISTS

Steps:

• Heat oven to 375°F Grease cookie sheets.
• Unroll 1 can of dough onto cutting board or sheet of waxed paper.
• Firmly press perforations to seal.
• Press or roll to form 13x7-inch rectangle.
• In small bowl, combine 1/2 cup pesto and walnuts; mix well.
• Spread mixture over dough.
• Unroll remaining can of dough.
• Firmly press perforations to seal.
• Press or roll to form 13x7-inch rectangle.
• Carefully place dough rectangle over pesto and walnut filling.
• Cut filled dough in half crosswise to make two 7x6 1/2-inch pieces.
• Cut each half into 8 strips.
• Twist each strip tightly; place on greased cookie sheets.
• Bake at 375°F for 14 to 19 minutes or until golden brown.
• Meanwhile, in medium bowl, combine sour cream, feta cheese and cream cheese; mix until well blended.
• Place in small serving bowl.
• In another small bowl, combine oil and 1 teaspoon pesto.
• Drizzle over cheese mixture.
• With tip of knife, stir to marble.
• Serve warm twists with spread.
• Store any remaining spread in refrigerator.