Parmesan Herb Twists Recipes

PARMESAN HERB BREAD

Steps:

• Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
• Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

HOMEMADE PARMESAN GRLIC & HERB BREADSTICKS

Steps:

• For the dough:
• Place the active dry yeast in a large mixing bowl and mix it with 1 tsp of sugar. Add warm water, stir well and let it bloom for about 5 minutes.
• Add 2 cups of flour, salt, honey and olive oil. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined. (If the dough is too sticky, you might have to add a little more flour.)
• Lightly flour some counter surface and transfer your dough onto the floured surface. Knead the dough until smooth. It will take about 2-3 minutes.
• Rub a clean bowl with some olive oil and place the dough in it. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1 1/2 hours. Punch the dough and let it rise again for another 30-45 minutes.
• When ready, take out the dough and knead it for about a minute until smooth.
• At this point, you can place the dough in a large ziplock bag and refrigerate. Remember to lightly grease the bag. (Dough can be refrigerated for up to 3 days.)
• If you are just making breadsticks, separate dough in half and refrigerate the other half.
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• Breadsticks:
• Preheat the oven to 425 and grease a cookie sheet. (You can also use a pizza stone and in that case, spread some cornmeal over the stone and preheat it in the oven.)
• Split the remaining dough into two or three more pieces just so it's easier to roll it out.
• Roll out the dough into about 5x10 long, rectangles.
• In a small bowl, combine grated garlic, herbs, oil and salt, mix well.
• Spread mixture over the rectangles, covering the whole thing evenly. Sprinkle Parmesan cheese over the top.
• Using a pizza cutter, slice the dough into 1-inch thick pieces, width-wise. Carefully twist each piece.
• Place them on the cookie sheet (or the pizza stone) and bake for 9-11 minutes, until nicely golden.
• You an grate some more Parmesan cheese on top if you wish.

GARLIC-HERB CHEESE TWISTS RECIPE

Steps:

• Heat oven to 375ºF.
• Unroll dough on cutting board; cut lengthwise into 4 strips. Cut each strip lengthwise in half. (You will have a total of 8 strips.)
• Place strips, 1 inch apart, on parchment-covered rimmed baking sheet. Hold both ends of 1 strip, then turn ends in opposite directions to form twist. Repeat with remaining dough strips. Brush with butter; sprinkle with remaining ingredients.
• Bake 9 to 10 min. or until golden brown.

PARMESAN HERB PARTY PRETZELS

Steps:

• Heat your oven to 200F. Line a baking sheet with parchment for easy cleanup.
• In a large bowl, combine the parmesan and seasonings. Slowly mix in the oil to form a paste. Add the pretzels and mix them well until they're coated them with the spice mixture.
• Spread the pretzels onto the baking sheet. Bake for 20 minutes, then let cool.

HERB TWISTS

Steps:

• Lay 2 sheets of thawed puff pastry on an even work surface. Brush each sheet with beaten egg, then sprinkle 2 tablespoons finely grated parmesan and 1/3 cup chopped mixed fresh herbs, such as flat-leaf parsley, chives, basil and mint.
• Top each sheet of pastry with another sheet, gently pressing down. Using a small sharp knife, cut pastry into 2cm-wide strips.
• Using both hands, shape each strip into a twist. For better effect, the twists should be not too perfect and slightly loose, so you can see the herbs. Bake in a pre-heated 210°C oven for 15-20 minutes or until golden and cooked through. Serve with drinks or as a snack.

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.

PARMESAN-HERB TWISTS

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.