Pesto Crescent Twists With Feta Spread Recipes

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PESTO TWISTS



Pesto Twists image

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

1 package (17.3 ounces) frozen puff pastry, thawed
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese

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.

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 TWISTS



Cheesy Pesto Twists image

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

2 sheets frozen puff pastry, thawed
2 tablespoons pesto sauce, store bought or home made
2 tablespoons shredded cheddar cheese
2 tablespoons shredded parmesan cheese

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.

PESTO CRESCENT TWISTS WITH FETA SPREAD



Pesto Crescent Twists with Feta Spread image

Number Of Ingredients 10

TWISTS
2 (8-ounce) cans refrigerated crescent rolls
1/2 cup purchased pesto
2 tablespoons finely chopped walnuts
SPREAD
1/4 cup dairy sour cream
1 cup (4 oz.) crumbled feta cheese
1 (3-ounce) package cream cheese softened
2 teaspoons olive oil
1 teaspoon purchased pesto

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

MOZZARELLA AND PESTO TWISTS



Mozzarella and Pesto Twists image

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

One 8-ounce tube refrigerated crescent dough
All-purpose flour, for dusting
1 cup shredded part-skim mozzarella (about 5 ounces)
1/4 cup store-bought basil pesto

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.

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