I’m a junkie for pesto and obviously dough as well, so this is the best arrangement ever!Ya that dough! You’ll be a master baker in no time. I believe in you. But I’m warning you: these are extremely addictive and the kind of thing that will certainly ruin your dinner. I’m sure you’re okay with that since you’re an adult after all!
Ingredients
Prep Ahead
- That Dough
- The Parm
Pesto
- 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
Bread Twists
- That Dough
- ¼ cup The Parm
- 2 teaspoons olive oil
How to Make It
- 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.
- 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.
- Spread the pesto on the dough out to the edges and sprinkle with The Parm.
- Line 2 baking sheets with parchment paper.
- 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.
- 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.
- Brush the twists with the olive oil.
- 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.
- When ready to bake, preheat the oven to 375°F.
- Bake the twists for 20 minutes until golden brown.
- 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.