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Friday, July 24, 2009

Garlic Herb Bread Twists



I made these bread twists yesterday and they were delicious. I really like having them warm with a salad. Here is the recipe

+ 1 Tbsp finely chopped rosemary
+ 1 Tbsp finely chopped thyme
+ 1 c. grated Parmigiano-Reggiano(2oz), divided
+ 1/4 c. olive oil
+ 3 garlic cloves, minced
+ 2 pounds pizza dough
+ 1/4 c. chopped flat-leaf parsely
+ salt and pepper

Preheat oven to 400F. Lightly oil a baking sheet.

Stir together rosemary, thyme, 1/4 c. cheese, 1/2 tsp salt, 1/4 tsp pepper in a small bowl. Stir together oil, garlic and 1/4 tsp salt and pepper in another bowl.

Roll dough into a 15" by 10" rectangle on a slightly floured surface with a lightly floured rolling pin.

Spinkle one half of the dough (crosswise) with half of herb mixture and then fold dough in half crosswise. Roll lightly a roughly 10" by 8" rectangle. Cut lengthwise into strips with a pizza wheel or knife. Twist strips from both ends and place on baking sheet. Arrange 1" apart and brush with 1 Tbsp of garlic oil and let stand for 5 minutes.

Bake breadsticks, switching position of sheets halfway through, until golden about 20 to 25 minutes.

Meanwhile, stir together parsley and remaining 3/4 c. 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.

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Yesterday was my birthday and it was a wonderful day. I spent several hours talking on the phone with my family and Bethany. Lucia stopped by and Philip and I went out for spicy Thai food together. So much fun.

+ colbert report
+ seafood dinners
+ weekend plans

Rosemary and Thyme Breadsticks

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