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.


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

No comments:

Related Posts Plugin for WordPress, Blogger...