Pesto Crescent Twists With Feta Recipes

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.

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.

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!

Steps:

• In a small bowl stir together 1 Cup pesto and Walnuts.
• Unroll one can of dough on cutting board.(on wax paper).
• Firmly press perforations to seal into one sheet.
• Press or roll into 13 x 7 inch rectangle.
• Spread pesto mixture over surface.
• Unroll other can of dough on wax paper.
• Firmly press perforations to seal into one sheet.
• Press or roll into 13 x 7 inch rectangle.
• Place over dough that is spread with Pesto mixture.
• Cut filled dough in half from top to bottom to make two 7 x 6 1/2 inch pieces.
• With sharp knife cut each half top to bottom into 8 strips.
• Twist each strip tightly and place on greased baking sheets, spacing well apart.
• Bake one sheet at a time in centre of preheated 375°F oven for 10 - 14 minutes or until golden.
• In bowl, combine feta and sour cream until smooth, put in serving dish.
• In small bowl combine 2 tsp oil & 1 tsp pesto.
• Drizzle over Feta mixture, draw tip of knife through to create a marbled effect.
• Serve twists warm with Feta spread.

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.

Steps:

• Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.

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 13 x 7-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 13 x 7-inch rectangle. Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7 x 6 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. Nutrition Per Serving: Calories 200 Protein 4g Carbohydrate 12g Fat 15g Sodium 370mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.