Garlic Herb Bread Twists


Garlic Herb Bread Twists // shutterbean

Has anyone ever ordered garlic bread twists from a pizza place WITHOUT a pizza? They always tempt us when they’re on a menu, and yeah- we do get them but we eat them in ADDITION to the pizza and it’s almost always CARB OVERLOAD. The question I’m faced with…do I eat one more piece of pizza or one more bread twist? It’s agony.

Garlic Herb Bread Twists // shutterbean

But, here’s the thing. We ate these Garlic Herb Bread Twists on their own. No pizza was involved and it was glorious!

Garlic Herb Bread Twists // shutterbean

There was no holy crap, I feel bloated feeling. No OMG what did I just jam into my face feeling.  No negotiation with myself that I’ll just eat a bread twist instead of a piece of pizza because that’s like sooo much less cheese. I just got the whoa those were really good and I might buy store bought pizza dough every week so this goes into the rotation feeling.  They’re crunchy, garlic infused, cheesy, herby, CARBY and totally delicious.

And we’re off!

Garlic Herb Bread Twists // shutterbean

First we make our cheese/herb mixture and our garlic oil. Minced garlic goes into oil and the herbs & spices go into the cheese. We’re gonna save the parsley for later.

Garlic Herb Bread Twists // shutterbean

If we’re using store bought dough (I got mine from Trader Joe’s) we want to let it sit until it’s pliable. If it bounces back to its original position, it’s not ready. Let it sit. Be patient. That’s the first rule in dough handling.

Garlic Herb Bread Twists // shutterbean

We roll out the dough and make it into a big rectangle. It’s OK if it’s not perfect. At least that’s what I believe.

It’s dough. It’s gonna get baked and taste amazing. Spread half of the cheese mixture on top.

Garlic Herb Bread Twists // shutterbean

Fold it over! Press it down.

Garlic Herb Bread Twists // shutterbean

Cut the dough into strips.

Garlic Herb Bread Twists // shutterbean

Put the strips on a oiled baking sheet. Twist them!

Garlic Herb Bread Twists // shutterbean

Brush them with the garlic oil. Now bake!

Garlic Herb Bread Twists // shutterbean

Mix the parsley in the rest of the cheese mixture. We’re gonna add garlic oil & cheese to the hot twists.

Garlic Herb Bread Twists // shutterbean

BAKED! I love how the bits of garlic get toasty.

Garlic Herb Bread Twists // shutterbean

Brush with oil. It’s like the glue!

Garlic Herb Bread Twists // shutterbean

FOR THE CHEESE!

Garlic Herb Bread Twists // shutterbean

My version is kind of Dr. Seuss-like.

Garlic Herb Bread Twists // shutterbean

And now I quote Dr. Seuss…because I’m weird.

“I am weird, you are weird. Everyone in this world is weird. One day two people come together in mutual weirdness and fall in love.”

I guarantee you’ll fall in love with these twists and it won’t be weird at all or maybe it will depending on what you do with them…

Garlic Herb Bread Twists

makes 7-8 bread twists

recipe adapted from Gourmet Magazine

  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 cup grated Parmigiano-Reggiano, divided
  • 1/8 cup olive oil
  • 2 garlic cloves, minced
  • 1 lb pizza dough, (or use store-bought)
  • 1/8 cup finely chopped flat-leaf parsley

 

Preheat oven to 400°F. Lightly oil 1 large (17- by 13-inch) baking sheet.
Stir together basil, oregano, red pepper flakes and grated Parmesan in a small bowl. Stir together oil and garlic.
Gently roll out pizza dough into a 15- by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
Sprinkle the top of the dough  with half of herb cheese mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 7-8 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 Tbsp garlic oil and let stand while forming remaining bread twists.
Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
Meanwhile, stir parsley into remaining herbed cheese mixture. Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.
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45 Comments

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  • February 24, 2014

    Oh they look so tempting! All those twists make for easy tearing and ripping into & the butter brushed on, so good! pinned

  • February 24, 2014

    These look perfect. They would definitely be eaten up quickly in this house. The best part about these kind of recipes is my husband thinks I’m some sort of baking genius, yet they are so easy. Love. :)

  • February 24, 2014

    I can’t even. SO GOOD.

  • February 24, 2014

    These look amazing! I hate when you can’t decide between garlic twists and more pizza, this sounds like an excellent meal in itself. Pinned.

  • February 24, 2014

    These look so good!

  • February 24, 2014

    Wow what a great mix of ingredients!

  • Definitely pinning! This is a nice alternative to garlic toast and looks so easy to make.

  • February 24, 2014

    So true! If you go for both the bread and pizza, it feels a bit OTT. I might try these with spelt :-)

  • jenny
    February 24, 2014

    There are no words for how much I need these. YUM.

  • Jenny
    February 24, 2014

    These look soo good! I wish I had seen this recipe yesterday when I went to Trader Joes because I don’t have pizza dough on hand.

  • February 24, 2014

    Those look sooooooo yummy. May have to get baking :)

  • February 24, 2014

    Three things: 1) these look so amazingly beautiful. 2) i wish i wasn’t gluten free. 3) that quote is one of the best. :)

  • February 24, 2014

    I an literally smell the garlic deliciousness through my screen! Mouth is totally watering haha

  • February 24, 2014

    Yum these look delish. With garlic and bread, you can’t go wrong!

  • February 24, 2014

    I need to find some decent store bought pizza dough ASAP. Trader Joe’s is awesome but so far away from me. :( And I can completely relate to your pizza vs. breadstick dilemma. Add in wings and it’s pretty much heaven, I mean hopeless.

  • February 24, 2014

    those are some loooong #%$$ bread sticks! goodness gracious.

  • February 24, 2014

    hahaha, Tracy! My mind went to places a cheese twist shouldn’t be allowed. This looks unreal, love your creative food brain. Oh to spend a weekend at Casa Tracy eating and walking with Turkeys.
    Heidi x

  • February 24, 2014

    oh my gawd, these look sooooo good! totally going to try this recipe!

  • February 24, 2014

    Twisty, kinky…what’s the difference really?
    And when carbs are involved it can only ever be the good kind of weird, right? :)

  • February 24, 2014

    these would be a perfect match to a big bowl of minestrone or your spinach tortellini soup! I always buy my pizza dough – we live in Toronto’s Corso Italia area so the little bakery up on the corner where I get off the streetcar everyday has the best pizza dough and it’s only $1.50 a bag! I can’t make it for that price.

  • February 24, 2014

    These twists look straight up snazzy. Love the recipe!

  • Jenna
    February 24, 2014

    I want to leave work RIGHT NOW (middle of the day) and go home & make these. They look AMAZING!

  • February 24, 2014

    Can’t wait to try these, and I guarantee mine will be even more Seuss-like! I get Trader Joe’s pizza dough all the time and have made all kinds of pizzas as well as calzones with it but have never even though of breadsticks, for some reason. Would be great to dunk in soup or just have with salad. Thanks for the recipe + inspiration!

  • February 24, 2014

    I pant for this. So perfect with Joy’s Cumin Cauliflower Soup!

  • Jenny B
    February 25, 2014

    Hi! Just wanted to thank you for this recipe! I made it last night to go with some spicy chicken-barley soup I made for my sick husband. I used one of those quick, no-rise pizza dough recipes and it came out DELICIOUS

  • February 25, 2014

    These look delicious and easy!! Love it.

  • February 25, 2014

    Oh my gosh, the pizza vs. breadstick debate. I end up eating too much of both and can’t breathe for 3 days from the size of my stomach.

    Your photos are so gorgeous!

    • Tracy
      February 25, 2014

      You pretty much described me.

  • February 25, 2014

    pass the dippin sauce!!!!

  • stacy
    February 26, 2014

    Desert island food for me, right there. Bread, garlic, cheese. Nothing compares!

  • February 26, 2014

    These are out of control drool worthy. I love these so much.

  • February 27, 2014

    Yep, I’m 100% sure I could happily eat my weight in these. They look like fun to make too!

  • February 27, 2014

    I could probably eat an obscene amount of these. Bread is one of my weaknesses. Mix in some garlic and I’m completely done for!

  • February 27, 2014

    Carb overload? What is that? Cus this looks fab to me.

  • February 27, 2014

    I was looking for a quick and easy appetizer to make this weekend and this is perfect. Thanks for sharing!

  • There’s a ball of spelt pizza dough in my freezer calling out to be made into these!

  • March 16, 2014

    I was sold from the beginning.

    • Tracy
      March 16, 2014

      ;)

  • March 22, 2014

    So good! Couldn’t get enough.

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