Cheesy Pesto Bread Twists Recipe

Ingredients

• That Dough
• The Parm

• ½ cup The Parm
• 3 cups packed fresh basil leaves
• 2 tablespoons freshly squeezed lemon juice
• 2 garlic cloves
• ¼ teaspoon ground pepper
• ¼ cup olive oil

• That Dough
• ¼ cup The Parm
• 2 teaspoons olive oil

1. To make the pesto, combine The Parm, basil, lemon juice, garlic, and pepper in a food processor. Once it’s running, drizzle in the olive oil and continue processing until smooth.
2. To make the bread twists, lightly flour a work surface and a rolling pin. Roll out the dough to a rectangle approximately 17 by 12 inches.
3. Spread the pesto on the dough out to the edges and sprinkle with The Parm.
4. Line 2 baking sheets with parchment paper.
5. Fold the dough in half lengthwise. If you want shorter twists, cut the folded rectangle in half lengthwise. Cut the dough crosswise into strips approximately 1½ inches wide. You should have 12 long strips or 24 short strips.
6. Hold each strip at either end and twist the ends in opposite directions a few times, revealing the layers of dough and pesto. Place the twists on the baking sheets spaced 1½ inches apart.
7. Brush the twists with the olive oil.
8. Cover the baking sheets with plastic wrap and a damp tea towel and allow the twists to rise in a warm, dark place until double in size. This could take 20 minutes to 1 hour depending on your environment.
9. When ready to bake, preheat the oven to 375°F.
10. Bake the twists for 20 minutes until golden brown.
11. The twists are best served immediately, while warm. You can freeze baked leftovers, once they are completely cooled, between layers of parchment paper. Use within 1 month. Warm the frozen twists in a 350°F oven for approximately 10 minutes.