Best Parmesan Twists Recipes

PARMESAN PUFF PASTRY TWISTS

Steps:

• Preheat oven to 400 degrees F.
• Unfold pastry sheets on a lightly floured surface.
• Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each).
• Combine cheese, basil, and garlic in a long shallow pan or dish.
• Brush melted butter on pastry sticks.
• Roll pastry in cheese mixture to coat each side evenly.
• Gently twist the pastry sticks, and place on a lightly greased baking sheet.
• Bake for 12 minutes.
• Remove to wire racks to cool.
• Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
• Enjoy! ;).

PARMESAN CHEESE TWISTS

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water. Mix cheese, parsley and oregano.
• Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg side down. Roll gently with rolling pin to seal.
• Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Sprinkle with black pepper.
• Bake 10 minutes or until golden. Serve warm or at room temperature.
• Makes 28 appetizers.
• Tip: Crisps can be stored in airtight container up to 1 week.
• Another Tip: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

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, POPPY SEED & CARAWAY TWISTS

Steps:

• To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
• Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
• Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.

PARMESAN TWISTS

Steps:

• In medium bowl, beat butter with electric mixer on medium speed until fluffy. Add cheese and sour cream; beat until blended. On low speed, beat in flour and Italian seasoning just until blended. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. Roll each half into 12x6-inch rectangle. Cut crosswise into 6x1/2-inch strips.
• In small bowl, beat egg yolk and water; brush over dough. Twist strips and place on cookie sheets. Sprinkle with sesame seed.
• Bake 15 minutes or until golden. 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.

PARMESAN PASTRY TWISTS

Steps:

• In a small bowl, combine the Parmesan cheese, pepper and garlic. On a lightly floured surface, unfold one pastry sheet and brush with egg white. Sprinkle with a fourth of the Parmesan mixture; lightly press into pastry. Flip pastry sheet and repeat., Cut sheet into 12 strips; cut each strip in half. Twist strips several times; place on greased baking sheets. Repeat with remaining pastry sheet. Bake at 350° for 14-16 minutes or until golden brown.

PARMESAN CHEESE TWISTS

Steps:

• Thaw pastry sheets. Preheat oven to 400. Mix egg and water. Mix cheese, parsley and oregano. Unfold pastry on lightly floured surface. Roll into 14x10 rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese topped on egg side downl Roll gently with rolling pin to seal. Cut crosswise into 28, 1/2 " strips. Twist strips and place 2" apart on greased baking sheet, presing down on the ends. Brush with egg mixture. BAke 10 min untill golden brown. Makes 28 appetizers. Can be stored airtight for 1 week. Make ahead, brush w egg mixture and freeze. Bake frozen strips 15 min till golden.

GORGONZOLA-PARMESAN TWISTS

Steps:

• Preheat oven to 450 degrees, Line 2 large baking sheets with parchment. Roll out pastry on lightly floured surface to 12 inch square.
• Arrange prosciutto in a single layer on half of pastry. Sprinkle cheeses, then thyme over. Brush egg glaze on other half of pastry and fold over onto cheese; press firmly.
• Roll out pastry to 11 x 8 inch rectangle. Brush with egg glaze; sprinkle with pepper. Cut crosswise into 1/2 inch strips. Twist strips 3 times and arrange on sheets, pressing ends onto sheet to keep strips twisted. Brush twist lightly with egg glaze.
• Bake until browned; about 15 minutes. Transfer to rack to cool slightly. Serve warm.

GORGONZOLA-PARMESAN TWISTS

Steps:

• •1 sheet frozen puff pastry (half of 17.3-ounce package), thawed •4 to 6 thin prosciutto slices •1/3 cup crumbled Gorgonzola cheese •2 tablespoons grated Parmesan cheese •1 1/2 teaspoons chopped fresh thyme •1 egg, beaten to blend (for glaze)

GORGONZOLA PARMESAN TWISTS

Steps:

• Roll out pastry to 11X8 inch rectangle. Brush with egg glaze, sprinkle with pepper. Cut crosswise into 1/2 in wide strips. Twist strips 3 times, arrange on sheets, pressing ends onto sheets. Brush with glaze. bake until brown, about 15 min.

PARMESAN CHEESE TWISTS

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water. Mix cheese, parsley and oregano.
• Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal.
• Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2 inches apart on greased baking sheet, pressing down ends. Brush with egg mixture.
• Bake 10 minutes or until golden. Serve warm or at room temperature. Makes 28 appetizers.

PARMESAN TWISTS

Steps:

• Measure carefully, placing all ingredients except margarine and cheese in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Place dough in greased bowl, and turn greased side up. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)Grease cookie sheet. Punch down dough. Divide dough into 20 equal pieces. Roll each piece into 10 to 12 inch rope on lightly floured surface. Pinch ends of 2 ropes together, starting at pinched end. Place twists on cookie sheet tuck other ends under. Mix margarine and cheese brush over twists. Cover and let rise in warm place 20 to 30 minutes or until double.Heat oven to 400°. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on wire rack.1 twist: 165 calories (65 calories from fat) 7g fat (2g saturated) 0mg cholesterol 300mg sodium 23g carbohydrate (1g dietary fiber) 3g protein.SUCCESS TIPTwist the ropes together gently so the dough doesn't stretch. The twist will have a nicer appearance after baking.Try ThisLike a little crunch on your twist? Instead of adding Parmesan cheese to the melted margarine, brush the twists with just the melted margarine, and then sprinkle with your favorite seed such as sesame, poppy, or caraway.ShapingPinch ends of 2 ropes together and twist ropes together, starting at pinched end.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PARMESAN TWISTS

Steps:

• Heat oven to 400 degrees F. Cut the puff pastry length-wise into 24 strips and transfer to 2 baking sheets. Brush each strip with egg and sprinkle with the Parmesan and poppy seeds, if using. Twist the strips and bake until puffed and golden brown, 12 to 15 minutes. Serve warm or at room temperature