Garden Twists Recipes

PESTO TWISTS

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.

TWISTED BLACK OLIVE BREADSTICKS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
• Line 2 large baking sheets with parchment paper.
• Cut dough into 12 equal pieces.
• Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
• Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
• Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
• Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere.
• Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total.
• Transfer twists to a rack and cool to just warm.
• Note:.
• Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.

PARMESAN CHEESE TWISTS

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.