Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Watch how to make this recipe.
Mozzarella and Pesto Twists
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- Level: Easy
- Total: 55 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 493 mg
Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.
- Level: Easy
- Total: 55 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 493 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
- Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.
