Pesto Mozzarella Stuffed Bread Twists

$- 1 package of refrigerated pizza dough - 1/2 cup basil pesto - 1 cup fresh mozzarella cheese, diced - 1/4 cup grated Parmesan cheese - 1 clove garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 egg, beaten (for egg wash) - Optional: fresh basil leaves for garnish Choosing fresh mozzarella is key. Look for cheese that is soft, creamy, and stored in water. This will give your twists a great flavor and texture. You can also use low-moisture mozzarella if fresh is not available. You can switch up the pesto too! Try sun-dried tomato pesto or spinach pesto for a twist. Different cheeses like goat cheese or cheddar can change the flavor profile. If you have dietary restrictions, consider using gluten-free dough. For a vegan option, try a dairy-free cheese substitute. Always check labels to ensure they fit your needs. - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. - Roll out the pizza dough on a lightly floured surface into a rectangle, about 1/4 inch thick. - Spread the basil pesto evenly over the surface of the dough, leaving a small border around the edges. - In a bowl, combine the diced mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix well. - Sprinkle the cheese mixture evenly over the pesto. This mix adds great flavor and creaminess. - Using a sharp knife or pizza cutter, cut the dough into strips about 2 inches wide. - Twist each strip gently to form a spiral shape, then place them on the prepared baking sheet, leaving space between each twist. - Brush the tops of the twists with the beaten egg. This gives them a golden finish. - Bake in the preheated oven for 15-20 minutes, or until the bread twists are golden brown and the cheese is melted. - To check for doneness, look for a deep golden color and a bubbly cheese layer. Remove from the oven and let cool slightly before serving. The dough thickness is key to great twists. I recommend rolling it to about 1/4 inch thick. If it's too thick, the twists may not cook evenly. If it's too thin, they might break apart. A perfect twist is all about the technique. When you twist the strips, do it gently. This keeps the filling inside and helps maintain the shape. To boost flavor, add fresh herbs and spices. Try mixing in a bit of red pepper flakes for a kick. You can also use fresh thyme or oregano. For serving, pair these twists with dipping sauces. A bowl of extra pesto or a tangy marinara sauce works wonders. It adds a fun element to each bite. When serving, think about your platter. A rustic wooden board gives a warm, inviting feel. You can also stack the twists high for a fun display. Garnish with fresh basil leaves for color and freshness. This not only looks nice but enhances the aroma, too. Serve warm for the best experience. {{image_2}} You can be creative with different cheeses. Goat cheese adds a creamy tang. Cheddar gives a sharp kick and melts well. Both options enhance the flavor. If you're vegan, try nut-based cheeses. They mimic texture and taste. Look for products made from cashews or almonds. They melt nicely and pair well with pesto. Add more flavors to your twists. Roasted tomatoes bring sweetness and depth. Toss in fresh spinach for a pop of color and nutrition. You can also try flavored pestos. Sun-dried tomato or spinach pesto can change the whole dish. Each option opens new taste possibilities. Mix and match to find your favorite combo. Switching up the dough can change your bread twists. Gluten-free dough works well for those with dietary needs. Many stores sell good gluten-free options now. If you're feeling adventurous, make your own dough from scratch. Homemade dough can be fun and allows for custom flavors. Use herbs or spices to give it your personal touch. Store leftovers in an airtight container. Keep them in the fridge. They stay fresh for up to three days. If you wrap them well, they won’t dry out. To freeze, place the cooled twists in a freezer-safe bag. Remove as much air as possible. They can last for up to three months. When you want to eat them, thaw in the fridge overnight. To refresh the bread twists, reheat them in the oven. Set the oven to 350°F (175°C) and heat for about 10 minutes. This helps keep them crisp. You can also use a toaster oven for this. Enjoy them warm for the best taste! Pesto Mozzarella Stuffed Bread Twists stay fresh for about 2-3 days in the fridge. To store them, place the twists in an airtight container. You want to keep them from drying out. If you see any signs of mold or an off smell, it is best to toss them out. Yes, you can prepare these twists ahead of time. You can roll and shape them, then place them on the baking sheet. Cover them tightly with plastic wrap. You can then store them in the fridge for up to 24 hours. When ready, just bake them straight from the fridge. Add a few extra minutes to the baking time. These twists pair well with many sides. Try serving them with a fresh salad or a bowl of warm marinara sauce for dipping. You can also enjoy them with a side of roasted veggies or a hearty soup. The flavors blend well, adding to your meal. Absolutely! Adding meat can enhance the flavor. You can mix in cooked chicken or sausage with the cheese filling. Chopped pepperoni or prosciutto also works great. Just make sure to keep the total filling balanced so the dough can hold its shape. These Pesto Mozzarella Stuffed Bread Twists are easy and fun to make. With simple ingredients like pizza dough, pesto, and cheese, you'll create a tasty treat. Remember to experiment with cheeses and fillings for unique flavors. Proper storage extends their shelf life, so use the tips given. These twists pair well with dips and can be enjoyed fresh or reheated. Get ready to impress your friends and family with this delicious recipe!$

Pesto Mozzarella Stuffed Bread Twists

Indulge in delicious Pesto Mozzarella Stuffed Bread Twists! This easy recipe combines gooey mozzarella, zesty basil pesto, and savory garlic wrapped in golden, flaky dough. Perfect as a snack or appetizer, these twists are sure to impress. Ready in just 35 minutes, they're a crowd-pleaser for any occasion. Click through to discover step-by-step instructions and make these tasty treats tonight!

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Ingredients

1 package of refrigerated pizza dough

1/2 cup basil pesto

1 cup fresh mozzarella cheese, diced

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

1 egg, beaten (for egg wash)

Optional: fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the refrigerated pizza dough on a lightly floured surface into a rectangle, about 1/4 inch thick.

Spread the basil pesto evenly over the surface of the dough, leaving a small border around the edges.

In a bowl, combine the diced mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix well.

Sprinkle the cheese mixture evenly over the pesto.

Using a sharp knife or pizza cutter, cut the dough into strips about 2 inches wide.

Twist each strip gently to form a spiral shape, then place them on the prepared baking sheet, leaving space between each twist.

Brush the tops of the twists with the beaten egg for a golden finish.

Bake in the preheated oven for 15-20 minutes, or until the bread twists are golden brown and the cheese is melted.

Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 4

- Presentation Tips: Arrange the bread twists on a rustic wooden board and garnish with fresh basil leaves for an inviting touch. Serve warm with extra pesto on the side for dipping.