Best Cheesy Pesto Pretzel Crisps Recipes

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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

PEPPERY CHEDDAR CRISPS



Peppery Cheddar Crisps image

Make and share this Peppery Cheddar Crisps recipe from Food.com.

Provided by CoffeeB

Categories     Cheese

Time 1h15m

Yield 4 dozen

Number Of Ingredients 10

1 3/4 cups flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter, cold
1 1/2 cups shredded sharp cheddar cheese
1/2 cup water, cold
2 tablespoons cider vinegar
fresh coarse ground black pepper

Steps:

  • In a large bowl, combine the first 5 ingredients.
  • Cut in the butter until crumbly.
  • Stir in cheese.
  • Sprinkle with water and vinegar.
  • Toss with a fork until a ball forms.
  • Wrap tightly in plastic wrap and refrigerate for 1 hour or until dough is firm.
  • Divide into 6 portions.
  • On a lightly floured surface, roll each portion of cough into an 8 inch circle.
  • Cut into 8 wedges and place on a greased baking sheet.
  • Sprinkle with pepper.
  • Lightly press into dough.
  • Bake at 375 degrees for 10-14 minutes or until golden brown and crisp.
  • Cool on wire racks.
  • Store in an airtight container.

Nutrition Facts : Calories 632.1, Fat 38.1, SaturatedFat 23.7, Cholesterol 105.5, Sodium 882, Carbohydrate 54.6, Fiber 2.6, Sugar 1, Protein 17.7

PESTO PRETZELS



Pesto Pretzels image

Provided by Food Network

Number Of Ingredients 0

Steps:

  • Spread about 2 1/2 tablespoons softened cream cheese across the middle of the dough; fold the bottom third of the dough over. Spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part, then fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with coarse sea salt and dried basil; bake.

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.

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