These Cheesy twists are great for snack, breakfast or dinner, and especially good to dip in soup. These I made with pesto and sesame, but you can make them without it or with other filling. If you wish to add seeds on top you can do that also. Any seeds will work, sesame, poppy or mixed bagel seeds.
Ingredients:
- All purpose flour- 4 cups
- Salt – 2 tsp
- Yeast – 2 tsp
- Egg – 1 large + egg white, save the yolk for spreading on top with 1 tbsp oil
- Butter – 2 tbsp, melted
- Milk -1 cup,warm
- Cheddar cheese – enough to cover the dough
- Sesame seeds – for sprinkling on top, optional
Pesto: - Olive oil- 2 tbsp, add more if you need
- Parsley – a bunch
To make the dough, mix all ingredients except the cheese, and knead for 5 minutes. Let the dough rise for about an hour. In the meantime whisk the egg yolk with olive oil and set aside. Cut the parsley and whisk it with the olive oil, set aside. When the dough is ready, divide it in two equal parts and roll each part into a pizza crust. Spread pesto on both parts, sprinkle a good amount of cheese on one part and cover with the other part. Cut into strips, twist each strip into a spiral. Put each twist on a pan next to each other, cover and let them rise for about an hour. In about an hour preheat oven to 350°F, when oven is ready spread the egg yolk and olive oil mixture on top of the twists, sprinkle with sesame seeds and bake for about 27 min.
Next time make these with feta, or both feta and cheese.
littlehandslovebaking 