Rosemary Parmesan Twists Food

PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

ROSEMARY PARMESAN TWISTS

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.

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

GARLIC PARMESAN TWISTS

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.

GARLIC HERB BREAD TWISTS

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
• Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
• Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
• Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
• Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
• Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
• Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
• Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

PARMESAN PUFF PASTRY TWISTS

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! ;).

ROSEMARY BREADSTICK TWISTS

Steps:

• Heat oven to 400'.
• In 13X9-inch bakng pan, melt butter in oven (3 to 5 minutes).
• Meanwhile, in medium bowl, stir together all remaining ingredients except milk, rosemary and garlic.
• Stir in milk just until moistened.
• Turn dough onto lightly floured surface; knead until smooth.
• Roll dough into 12X6- inch rectangle; cut into 12 (1-inch) strips.
• Stir rosemary and garlic into melted butter.
• Twist each strip of dough 6 times; dip in herbed butter mixture; place in same pan.
• Bake for 20 to 25 minutes or until lightly browned.