MOZZARELLA AND PESTO TWISTS
Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
- Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.
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Caleb Freeman
[email protected]These twists were a bit too greasy for my taste. I'll try them again with a different type of pesto next time.
Avinash Sharma
[email protected]I'm not a big fan of pesto, but I loved these twists. The mozzarella cheese and flaky dough were perfect.
Sunny
[email protected]I used store-bought pesto and it was still delicious. These twists are so versatile!
Lubabc Ndlovu
[email protected]These mozzarella and pesto twists are my new favorite appetizer. I can't get enough of them!
Samar Alam
[email protected]These twists were a little too dry. I think I'll try brushing them with melted butter before baking them next time.
Jay Wilson
[email protected]I added some chopped sun-dried tomatoes to the pesto and it was amazing!
Akb Khan
[email protected]I've made these twists several times and they're always a crowd-pleaser. So easy and delicious!
Kara Ishii
[email protected]These twists were a bit too salty for my taste. I think I'll use less pesto next time.
Sidni Allor
[email protected]I'm not a fan of mozzarella cheese, so I used cheddar instead. Still turned out great!
Rajmohan Raj
[email protected]These mozzarella and pesto twists are the perfect party appetizer. They're easy to make ahead of time and everyone loves them.
Mulan Rajab
[email protected]My twists didn't turn out as golden as I would have liked. I think I may have undercooked them a bit.
Hasnain 444
[email protected]The recipe was easy to follow and the twists turned out just like the picture. Will definitely make these again!
Md khalilur Rahman
[email protected]These twists were a little too greasy for my taste. I think I'll try them again with a different type of dough.
Jhan Khan
[email protected]I'm not a huge fan of pesto, but these twists were still delicious. The mozzarella cheese and flaky dough were a perfect combination.
Mya Lanferman
[email protected]I used sun-dried tomato pesto in my twists and they turned out amazing! So flavorful.
mhy bonrostro
[email protected]My kids loved helping me make these twists. They had a blast twisting the dough and adding the toppings.
Raheem Boy
[email protected]These mozzarella and pesto twists were a hit with my family! They were so easy to make and turned out perfectly golden and cheesy.