Wednesday, January 5, 2011

Pizza Twists

The latest King Arthur Flour catalog came and these were featured in the catalog.  Honestly if you don't get this catalog you need to sign up for it not only do they have neat stuff to buy that there are usually several recipes included.  I've never made anything from King Arthur that hasn't turned out good.  I decided however that I wanted to serve these as a meal so I added some ingredients.  I chopped up pepperoni into small chunks and microwaved them for a minute to cut out some of the fat.  I also chopped up mushrooms, green peppers, and onions.  Overall the flavor was amazing.  So without making you wait any longer here is the recipe with my changes, click on the link to see the original recipe.

Pizza Twists
King Arthur Flour

3/4 cup lukewarm water (about 110°F)
2 tablespoons olive oil
1 tablespoon Pizza Dough Flavor, optional
1 teaspoon instant yeast
1 3/4 cups Unbleached All-Purpose Flour
1/3 cup Unbleached All-Purpose Flour

Filling

1/4 cup shredded blend of cheese, I used asiago and parmesan
1 teaspoon pizza seasoning or the dried herbs of your choice
1 tablespoon melted butter
1 tablespoon water
1/2 cup finely shredded mozzarella or pizza-blend cheese
1 tablespoon olive oil or garlic oil
about 4 ounces of pepperoni chopped into chunks
2 medium size white mushrooms chopped
1/4 of a green pepper, chopped
about 1/4 of a yellow onion, chopped

1) Mix, then knead the dough ingredients to make a smooth, elastic dough, about 5 to 10 minutes.

2) Place the dough in a lightly greased bowl, cover it with lightly greased plastic wrap, and let it rise until it's doubled in bulk, about 1 hour.

3) Make the filling by stirring together the cheese powder, Pizza Seasoning, melted butter, and water.

4) Grease a baking sheet, or line it with parchment.

5) Turn the dough out onto a lightly greased work surface. Pat, then roll it into a 20" x 10" rectangle.

6) Spread the dough with the filling, leaving 1/2" free of filling along the long edges. Sprinkle with the shredded cheese.

7) Fold the dough in half so the long sides (free of filling) meet. Press together by rolling over the dough with a rolling pin. Cut into twenty 1" slices.

8) Place the slices about 1" apart on the prepared pan, twisting them as you lay them down. Brush with olive oil or garlic oil.

9) Cover and let rise for about 1 hour, or until puffy. Towards the end of the rising time, preheat the oven to 375°F.

10) Bake the twists for 20 to 25 minutes, or until they're light golden brown. Remove them from the oven, and serve warm with pizza sauce or marinara, if desired.

Yield: 20 twists.

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