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.
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.
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.
CHEESY BREAD TWISTS
I have placed this here so that I don't lose the recipe, I haven't made this yet, but want too, it sounds sooo yummy. Found this on an old peice of paper that was in one of my dad's cookbooks.
Provided by Baby Kato
Categories Breads
Time 1h30m
Yield 1 dozen twists
Number Of Ingredients 13
Steps:
- Put buttermilk and cheese in a large pan and cook over low heat the cheese has melted. Stir, don't worry if mixture appears curdled.
- Cool to room temperature.
- In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
- Beat until smooth, then stir in remaining flour until it forms a soft dough.
- Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
- Please in a greased bowl, turn once to grease top.
- Cover and let rise for an hour in a warm place until it has doubled in size.
- Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
- Spray one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
- Cut the prepared dough into 6 (1 1/2 inch strips)
- Cut each strip in half and twist.
- Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
- Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
- Put on wire rack to cool, serve warm.
- Refrigerate any leftovers.
Nutrition Facts : Calories 2040.4, Fat 61.5, SaturatedFat 35.5, Cholesterol 329.7, Sodium 2923.8, Carbohydrate 277.4, Fiber 9.5, Sugar 21.1, Protein 88.8
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.
GARLIC HERB BREAD TWISTS
Provided by Gina Marie Miraglia Eriquez
Categories Bread Garlic Bake Kid-Friendly Lunch Parmesan Rosemary Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 18 twists
Number Of Ingredients 7
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.
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CHEDDAR CHEESE BREAD TWISTS - GATHER FOR BREAD
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- In a large saucepan, heat the buttermilk and cheese over low heat. Stir until cheese is melted (mixture will look weird or curdled). Cool to 110° to 115°.
- In a large bowl, add sugar and yeast in warm water. Let sit for about 5 minutes. Add buttermilk mixture, eggs, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Put dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Or alternately knead in using a stand mixer fitted with dough hook for 5-6 minutes.Put dough in greased bowl. Turn dough once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Press dough down. Place on a lightly floured surface and divide in half. Roll each portion into an 18-in. x 12-in. rectangle. Brush each rectangle with half of melted butter. Top with cheese and remaining dough.
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