Herbed Cheese Stuffed Bread Twists Recipes

CHICKEN WITH ORANGE-SAGE SAUCE WITH HERBED CHEESE-STUFFED BREAD TWISTS

Steps:

• Preheat oven to 375 degrees F.
• Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a "canal" down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.

HERBED BREAD TWISTS

Steps:

• In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese. , Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes. , Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° until light golden brown, 10-12 minutes. Remove from pans to wire racks.

HERB CHEESE TWISTS

Steps:

• Preheat oven to 400°F Microwave butter in small bowl on Medium (50%) just until melted; cool slightly. Stir in cheese, parsley and basil. Set aside.
• Pat each biscuit into a 5 x 2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times.
• Place on lightly greased baking sheet. Bake 8 to 10 minutes or until golden brown.
• Hint: Save even more time by using ready-to-bake breadsticks. Spread the butter mixture onto the breadsticks, then bake them according to the package directions.

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.