PESTO TWISTS
Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
MOZZARELLA AND PESTO TWISTS
Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
CHEESY PESTO TWISTS RECIPE BY TASTY
Here's what you need: puff pastry, fresh pesto, mozzarella cheese, egg, salt, pepper, parmesan cheese
Provided by Matthew Cullum
Categories Sides
Yield 6 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 725 calories, Carbohydrate 41 grams, Fat 54 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram
PESTO WITH A TWIST
After picking my first fresh wild garlic, I had to find a way to use masses of wild garlic. This recipe is super quick and the color and taste will never make you want to use store-bought pesto again! Freezing it works nicely as well!
Provided by Ms.Vanessa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse garlic, basil, avocado oil, and olive oil in a food processor until garlic and basil are roughly chopped. Add Parmesan cheese and pine nuts; process until a smooth paste forms. Season with salt and black pepper.
Nutrition Facts : Calories 577.9 calories, Carbohydrate 24.7 g, Cholesterol 13.2 mg, Fat 49.8 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 8.3 g, Sodium 280.9 mg, Sugar 1.1 g
PESTO CRESCENT TWISTS WITH FETA SPREAD
Number Of Ingredients 10
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.
Nutrition Facts : Nutritional Facts Serves
PARTY PESTO PINWHEELS
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell, Rochester, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 pinwheels.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
PESTO CRESCENT TWISTS WITH FETA
Make and share this Pesto Crescent Twists With Feta recipe from Food.com.
Provided by conniecooks
Categories < 60 Mins
Time 34m
Yield 16 Twists
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160.8, Fat 8.5, SaturatedFat 4.2, Cholesterol 33.2, Sodium 289.8, Carbohydrate 16.1, Fiber 1.1, Sugar 1.7, Protein 5
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PESTO CRESCENT TWISTS WITH FETA SPREAD RECIPE
From pillsbury.com
3.5/5 (11)Category AppetizerServings 16Total Time 40 mins
- If using crescent rolls: 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. If using dough sheets: Unroll 1 can of dough onto cutting board or sheet of waxed paper. Press or roll to form 13x7-inch rectangle.
- In small bowl, mix 1/2 cup pesto and walnuts. Spread mixture over dough. If using crescent rolls: Unroll remaining can of dough. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. If using dough sheets: Unroll remaining can of dough. 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 cookie sheets.
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