PARMESAN TWISTS
Full of Parmesan cheese and savory seasonings, these twists are the perfect complement to any Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 48
Number Of Ingredients 8
Steps:
- In medium bowl, beat butter with electric mixer on medium speed until fluffy. Add cheese and sour cream; beat until blended. On low speed, beat in flour and Italian seasoning just until blended. Cover; refrigerate 30 minutes.
- Heat oven to 350°F. Spray cookie sheets with cooking spray. Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. Roll each half into 12x6-inch rectangle. Cut crosswise into 6x1/2-inch strips.
- In small bowl, beat egg yolk and water; brush over dough. Twist strips and place on cookie sheets. Sprinkle with sesame seed.
- Bake 15 minutes or until golden. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
EASY PARMESAN BISCUITS
This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn't enough. -Linda Becker, Olympia, Washington
Provided by Taste of Home
Time 15m
Yield 5 biscuits.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 462mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
PARMESAN CHEESE TWISTS
Okay, go out and buy some puff pastry sheets! Then go back to your kitchen, and make these! You won't be sorry!
Provided by Sharon123
Categories Cheese
Time 30m
Yield 28 appetizers
Number Of Ingredients 7
Steps:
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water. Mix cheese, parsley and oregano.
- Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg side down. Roll gently with rolling pin to seal.
- Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Sprinkle with black pepper.
- Bake 10 minutes or until golden. Serve warm or at room temperature.
- Makes 28 appetizers.
- Tip: Crisps can be stored in airtight container up to 1 week.
- Another Tip: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.
PARMESAN CHEESE TWISTS
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.
- Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
- Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400 degrees F for 15 minutes or until the pastries are golden brown.
GARLIC PARMESAN TWISTS
These may look like a sticky but they are 100% savoury. A creamy cheese filling is rolled within a buttery brioche-style dough to bake up into cheesy magnificence!Makes 12 Twists.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,bread,cheese
Time 1h30m
Number Of Ingredients 19
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.
PARMESAN PUFF PASTRY TWISTS
These tasty twists are great beside any dish you serve up - soups, pastas, salads, or even on their own with an array of dipping options as an appetizer!! YUMMY treat from Paula Deen on the Food Network!!
Provided by Mommy Diva
Categories Breads
Time 22m
Yield 26 breadsticks
Number Of Ingredients 5
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! ;).
Nutrition Facts : Calories 134.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 8.1, Sodium 117.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.2, Protein 2.9
PARMESAN-HERB TWISTS
These cheesy herb twists are rustic yet elegant.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 28 twists
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. In food processor, pulse flour, salt, pepper, and herbs. Add oil, and pulse until mixture resembles coarse meal. With machine running, add 1/4 cup cold water; process until dough comes together.
- Transfer dough to lightly floured surface; divide into 2 equal parts. In small bowl, whisk together egg white and milk; set aside. Roll out dough into a 7-by-9-inch sheet, 1/8 of an inch thick. Brush dough with egg wash; sprinkle generously with cheese.
- Cut dough into 1/2-inch strips. Twist each strip; pull until 16 to 18 inches long. Transfer to ungreased baking sheet. Bake for 20 to 25 minutes, until dough just begins to brown and feels firm to the touch. Transfer to wire rack to cool. Store in airtight plastic container.
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