Sunday, April 28, 2013
Cheese, Tomato, and Herb Twists
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
pepper
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.
Labels:
bread,
Secret Recipe Club
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