PARMESAN PESTO TWISTS
Steps:
- Preheat your oven to 400 F degrees.
- Roll out the puff pastry sheet so that it's about 15x12 inches on a floured work surface.
- Spread 1/2 cup of the pesto evenly over the puff pastry, you want to make sure it's fully covered.
- Sprinkle half the parmesan cheese over the pesto.
- Cut into 1 inch strips. Fold each strip in half then pick it up and twist it a few times. Place the twists onto an ungreased baking sheet, leaving about an inch in between them.
- Repeat with remaining puff pastry sheet and remaining pesto and Parmesan cheese.
- Brush each twist with beaten egg.
- Bake for about 15 minutes or until golden brown.
- Cool on a wire rack for about 5 minutes before serving.
Nutrition Facts : Calories 161 kcal, Carbohydrate 8 g, Protein 4.4 g, Fat 12.6 g, SaturatedFat 3.4 g, Cholesterol 15 mg, Sodium 171 mg, Sugar 0.9 g, ServingSize 1 serving
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
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.
PESTO TWIST PASTA RECIPE BY TASTY
Here's what you need: fusilli pasta, fresh basil leaf, garlic, pine nuts, extra virgin olive oil, water, salt, pepper, grated parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
- Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
- Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
- Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
- Drain the pasta and transfer to large bowl or pan.
- Add pesto and a splash of pasta water, stirring to incorporate.
- Add parmesan and another splash of pasta water.
- Top off with more cheese and basil before serving.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams
CHEESY PESTO TWISTS
Make and share this Cheesy Pesto Twists recipe from Food.com.
Provided by MrsSPheonix
Categories Lunch/Snacks
Time 25m
Yield 30 twists
Number Of Ingredients 4
Steps:
- Place one sheet of pastry on counter.
- Spread with pesto and sprinkle on cheeses.
- Place second sheet of pastry on top and press firmly to seal.
- Cut into 2cm strips.
- Twist each strip 2 or 3 times& place on greased oven tray.
- Bake at 220C 10mins or until golden.
- Serve warm with your favorite dipping sauce.
More about "pesto twists recipes"
26 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO
From foodnetwork.com
Author By
KETO CHEESY BREAD TWISTS - RECIPE (VIDEO) - DIET DOCTOR
From dietdoctor.com
PESTO CHEESE TWISTS RECIPE - CUISINART.COM
From cuisinart.com
PUFF PASTRY TWISTS WITH PESTO AND CHEESE - SNEAKY VEG
From sneakyveg.com
PESTO TWISTS | ICELAND FOODS
From iceland.co.uk
CAMEMBERT PESTO PASTRY TWISTS - DAIRY FARMERS OF ONTARIO
From savourontario.milk.org
PESTO TWISTS RECIPE WITH NUTRITIONAL YEAST FLAKES & VEGAN PUFF PASTRY
From errer.com
PICO PARTY RECIPES - PESTO TWISTS – PICO UK
From picouk.net
PESTO TWISTS - FRESHLY MADE ITALIAN PASTA, SAUCES & CHEESE
From buitoni.com
PESTO TWISTS RECIPE - THEVEGANKIND
From thevegankind.com
PESTO TWISTS - BRIDGFORD BREAD AND ROLL DOUGH
From bridgford.com
PESTO CRESCENT TWISTS WITH FETA SPREAD RECIPE - EASY RECIPES
From recipegoulash.cc
MOZZARELLA AND PESTO TWISTS RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love