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Pesto and Goat Cheese Bread Twists

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Submitted by: anne.nieland

 

Strips of bread dough are topped with a goat cheese and cream cheese mixture, pesto, and parmesan cheese, then folded and twisted before baking.
 

Ingredients

  • DOUGH
  • 1 cup buttermilk (plus more if needed)
  • 1 Tbsp sugar
  • 1 1/2 Tbsp Olive oil
  • 1 1/4 tsp salt
  • 2 cup bread flour
  • 1 cup whole wheat flour
  • 2 1/4 teaspoons active dry yeast (1 pkg.)
  • FOR PESTO (this makes more than recipe requires)
  • 1 cup coarsely chopped and firmly packed basil leaves
  • 6 cloves garlic, crushed and sauteed in 2 Tbsp of the olive oil (from below)
  • 6 Tbsp extra virgin olive oil
  • 1/2 cup chopped walnuts, lightly toasted
  • 1 Tbsp butter, softened
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp lemon juice
  • Few dashes of salt
  • FILLING INGREDIENTS
  • 1/4 cup goat cheese
  • 1/4 cup Neufchatel or cream cheese
  • Ground pepper, to taste
  • 1/4 cup grated fresh parmesan cheese
  • Salt (to sprinkle on the twists)

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Method

For the dough, add the ingredients listed in the order given to your bread machine and set on the dough cycle. Watch the dough as the cycle starts and add a little more liquid or flour, if needed. When the dough cycle is complete, divide the dough in half and roll out on a lightly floured board to a large rectangle 1/4-inch thick. Slice into 3/4-inch strips the width of the rectangle. For Pesto: In food processor combine basil, garlic mixture, remaining 4 tablespoons of olive oil, walnuts, butter, parmesan cheese, lemon juice and salt. Process until smooth. Mix cream cheese and goat cheese together. On lower half of each strip of dough dot with cheese mix, top with pesto, and sprinkle with ground pepper and parmesan cheese. Fold top half of dough over lower half, twist twice. Place twists on an olive oil-greased cookie sheet, cover with plastic wrap and let rise in a warm place until doubled, about 20 minutes. Preheat oven to 450. Brush twists with a little more pesto and sprinkle with salt. Bake 14-16 minutes until golden brown. Serve warm.

 

Notes: If you have a favorite purchased pesto, you can use that in place of making your own. In place of making bread dough, you can use frozen dough, or prepare a mix in your bread machine.

 

Number of Servings: 24-30 small breadsticks

 

Submitted by: anne.nieland ()

 

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