MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garlic Herb Bread Twists
 Categories: Breads, Herbs, Cheese
      Yield: 18 Servings
 
      1 tb Rosemary; fine chopped
      1 tb Thyme; fine chopped
      1 c  Parmigiano-Reggiano;
           - grated, divided
    1/4 c  Olive oil
      3 cl Garlic; minced
      2 lb Pizza dough;
           - use store-bought
    1/4 c  Flat-leaf parsley;
           - fine chopped
 
  Preheat oven to 400°F/205°C with racks in upper and lower thirds.
  Lightly oil 2 large (17x13") baking sheets.
  
  Stir together rosemary, thyme, 1/4 cup cheese, 1/2 ts salt, and
  1/4 ts pepper in a small bowl. Stir together oil, garlic, and
  1/4 ts each of salt & pepper in another bowl.
  
  Divide dough in half. Keeping half of dough covered with a kitchen
  towel (not terry cloth), gently roll out other half into a 15x10"
  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 one half of dough (crosswise) with half of herb mixture,
  then fold dough in half crosswise and roll lightly to form a
  roughly 10x8" rectangle. Cut lengthwise into 9 strips (less than
  1" 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"
  apart. Brush with 1 tablespoon garlic oil and let stand while
  forming remaining bread twists.
  
  Roll out and form more bread twists with remaining dough and herb
  mixture, then arrange on other sheet. Brush with 1 tb garlic oil
  and let stand 5 minutes.
  
  Bake bread twists, switching position of sheets halfway through,
  until golden, 20 to 25 minutes total.
  
  Meanwhile, stir together parsley and remaining 3/4 cup cheese in a
  shallow baking pan.
  
  Immediately after baking, brush bread twists with remaining garlic
  oil, then roll in parsley and cheese until coated. Serve warm or at
  room temperature.
  
  Note:

  Bread twists can be baked, but not coated, 2 hours ahead. Reheat on
  a large baking sheet in a 350°F/175°C oven until hot, 3 to
  5 minutes, then brush with garlic oil and roll in parsley and cheese
  
  Recipe by Gina Marie Miraglia Eriquez
  
  Recipe FROM: Gourmet Magazine, Jul 2009
  
  Formatted by: Dave Drum, Jul 31, 2009
  
  Uncle Dirty Dave's Archives
 
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