Garlic and Parmesan or Sweet Chilli Cheese Twists
Selection of Garlic Parmesan and Sweet Chilli Cheese twists.
One word of warning - these twists are a bit moorish and while you may be making them for school lunches you might just find yourself eating them instead.
- 4 cups plain flour
- 1 tsp dry yeast
- 1 tb dried herbs
- 300 ml warm water
- 2 tb canola oil
- 1/4 cup sweet chili sauce
- 1/4 cup mozzarella cheese
- 1 clove garlic
- 40g butter, softened
- 1/4 cup parmesan cheese
To make dough, mix yeast into warm water and oil, leave to sit for 5 minutes. Mix into dough and knead until soft and elastic, adding water if it is too dry. Put into a greased bowl, cover with clingfilm and allow to prove for 2 hours or until doubled in size.
Preheat oven to 200 degrees celsius. Divide dough into 2 pieces. Roll out first piece into a baguette shape over a floured surface.
Roll it our as flat and as square as you can, then spread over sweet chilli sauce. Add mozzarella evenly over the top and then fold the top half of the dough over. Roll it out flat.
Next cut the dough at 1.5 inch intervals from end to end, then in between each cut make a cut that doesn't extend to the end by the inch, so it makes an almost 'trouser' shape:
Take each slice and take each end and twist them around each other. Place on greased tray.
When doing the garlic ones, mince garlic and mix with butter, spread over the other half of the dough like the sweet chilli, and sprinkle parmesan cheese in between and on top of twists when you have placed them on the tray.
Bake for 10-15 minutes until golden. Suitable to freeze for 2 months.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.
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