Cheesy Pesto Pretzel Crisps Recipes

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PESTO PRETZELS



Pesto Pretzels image

Provided by Guy Fieri

Time 2h15m

Yield 28 small pretzels

Number Of Ingredients 9

1 1/2 tablespoons dry active yeast
1 tablespoon agave nectar
2 1/2 cups whole-wheat flour
2 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon sea salt, plus more for sprinkling
2 large eggs
1 1/4 cups cream cheese, softened
1/2 cup pesto
Dried basil, for sprinking

Steps:

  • Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
  • In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
  • On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 2 1/2 tablespoons cream cheese across the middle of the dough; fold the bottom third of the dough over the cheese, then spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part. Fold the top third of the dough over the pesto. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
  • One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
  • Repeat with the remaining 3 pieces of dough and the remaining cream cheese and pesto, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
  • Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with coarse sea salt and dried basil. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

CHEESY PESTO ROLL WREATH (CHRISTMAS WREATH APPETIZER)



Cheesy Pesto Roll Wreath (Christmas Wreath Appetizer) image

This savory appetizer is great to eat as a bite on its own or spread onto crackers. You can add fresh rosemary sprigs and cherry tomatoes to make the wreath even more festive.

Provided by fabeveryday

Categories     Christmas Appetizers

Time 45m

Yield 12

Number Of Ingredients 6

2 (8 ounce) packages refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
½ cup basil pesto, divided
12 sprigs fresh rosemary, or to taste
1 pint cherry tomatoes, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
  • Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
  • Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
  • Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
  • Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
  • Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 17.4 g, Cholesterol 29.9 mg, Fat 20.9 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 8.4 g, Sodium 488.6 mg, Sugar 2.8 g

CHEESY PESTO TWISTS RECIPE BY TASTY



Cheesy Pesto Twists Recipe by Tasty image

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

2 sheets puff pastry
6 oz fresh pesto
1 ½ cups mozzarella cheese, grated
1 egg, beaten
salt, to taste
pepper, to taste
½ cup parmesan cheese

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

CHEESY PESTO PRETZEL CRISPS



Cheesy Pesto Pretzel Crisps image

Make and share this Cheesy Pesto Pretzel Crisps recipe from Food.com.

Provided by Pretzel Crisps

Categories     < 15 Mins

Time 5m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 5

1 (7 1/4 ounce) bag Original Pretzel Crisps®
1 (7 ounce) jar basil pesto
1 (10 ounce) jar sun-dried tomato pesto
1 (8 ounce) package cream cheese, at Room Temperature
4 ounces goat cheese

Steps:

  • Mix cream cheese and goat cheese with a hand mixer until smooth and creamy. Place 1 tablespoon of cheese mixture on top of Pretzel Crisps®.
  • Top cheese mixture with 1/8 teaspoon of basil pesto and then 1/4 teaspoon of tomato pesto. Serve immediately.

Nutrition Facts : Calories 414.1, Fat 30, SaturatedFat 17.9, Cholesterol 84.9, Sodium 366.6, Carbohydrate 26.9, Fiber 18.9, Sugar 3.4, Protein 21

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