Sunday, April 28, 2013

Cheese, Tomato, and Herb Twists

Secret Recipe Club

Well, another month has rolled around, and it is time for another round of the secret recipe club.  This month I was assigned a fun blog called, The More Than Occasional Baker written by Ros.  Ros has a love for baked goodies, both sweet and savory, and enjoys participating in cooking challenges.

I really enjoyed looking through the many different posts at The More Than Occasional Baker.  There is a wide variety of delicious recipes to choose from.  I was drawn to all 30 of the recipes made with peanut butter  because it has been a while since I have tried anything new with the husband's favorite ingredient, but in the end practicality and time won out.  I chose these tasty Cheese, Tomato, and Herb Twists because I needed an easy and tasty side dish to serve with dinner one night.  I had all the ingredients on hand and was able to whip these babies out in no time flat.

Honestly, I was a little worried about how these would turn out.  I'm not 100% sure, but, based on the spelling on The More Than Occasional Baker blog, Ros if from the UK or Australia.  I wasn't sure that what I thought "tomato puree" was would be the same thing that Ros used in the original recipe.  But, either way, the final product we delicious!  I added a little bit of chopped roasted garlic to my twists, and a pinch of salt.  My children devoured them.  They were great as a side for our pasta, as well as a tasty snack later in the evening.  ENJOY!!

Cheese, Tomato, and Herb Twists
Recipe Source: The More Than Occasional Baker

1 sheet of puff pastry, thawed
1 egg, beaten
1 small can of high quality tomato paste
1/2-1/3 cup grated mozzarella cheese
dried Italian herbs
roasted garlic (optional)

Pre-heat your oven to 425 F.

Roll out one sheet of puff pastry on a floured counter or baking sheet.  Brush it with the beaten egg.  Turn it over and spread a layer of tomato paste.

Sprinkle a layer of cheese, dried herbs, pepper and roasted garlic.

Cut the dough into strips, twist the ends and place back on the baking sheet.

Bake for 10-18 minutes depending on the size of your twists.

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