Best Herb Twists Recipes

GARLIC HERB BREAD TWISTS

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
• Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
• Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
• Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
• Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
• Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
• Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
• Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

HERB CHEESE TWISTS

Steps:

• Preheat oven to 400°F Microwave butter in small bowl on Medium (50%) just until melted; cool slightly. Stir in cheese, parsley and basil. Set aside.
• Pat each biscuit into a 5 x 2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times.
• Place on lightly greased baking sheet. Bake 8 to 10 minutes or until golden brown.
• Hint: Save even more time by using ready-to-bake breadsticks. Spread the butter mixture onto the breadsticks, then bake them according to the package directions.

SPINACH HERB TWISTS

Steps:

• Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and spinach; set aside., In a large bowl, combine the contents of the roll mix and yeast packets; beat in the warm water, egg and 2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes. , Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide strips. , Twist strips and place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

CHEESY GARLIC AND HERB TWISTS

Steps:

• 1. Heat oven to 375 degrees. 2. Unroll dough on cutting board; cut lengthwise into 4 strips. Cut each strip lengthwise in half. (You will have a total of 8 strips.) 3. Place strips, 1 in. 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. 4. Bake 9-10 min. or until golden brown.

GARLIC HERB TWISTS

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Combine sour cream and soup mix; spread over dough. Cut into 1-in. strips. Loosely twist strips and place on an ungreased baking sheet. , Bake at 375° for 11-13 minutes or until golden brown. Serve warm.

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.

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.

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.

SPINACH HERB TWISTS

Steps:

• Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and spinach; set aside., In a large bowl, combine the contents of the roll mix and yeast packets; beat in the warm water, egg and 2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes., Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide strips., Twist strips and place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.