Pizza Twists

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 20 twists

Recipe photo

Savory twists to enjoy by themselves, or to dip in pizza sauce or marinara.

Pizza Twists

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 twists
Published: 10/25/2010

Ingredients

Dough

Filling

  • 1/4 cup Vermont cheese powder
  • 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

Directions

see this recipe's blog »

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.

Reviews

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  • star rating 12/18/2014
  • John from Hudson Falls, NY
  • Yummy dipped in pizza sauce
  • star rating 12/05/2014
  • Valerie from Philippines
  • It's good but the dough is hard to handle. Can't fold and twist it. Any suggestions as to how I can fold the dough into 2 and twisting it?
    The dough is folded in half, rolled with a rolling pin to flatten and then cut into 1" strips. Twist each strip before placing onto the baking sheet. Please call our Bakers Hotline for more further assistance if needed! We can be reached by calling 1-855-371-BAKE. Elisabeth@KAF
  • star rating 01/05/2012
  • maryaskew10026 from KAF Community
  • I made this recipe yesterday for a dinner party and again today because I wanted more! It was the first time I didn't use any flavoring as I was hoping my picky eater son would be enticed...it was his idea to make pizza sticks, as he called them. I don't get the tasteless reaction...I love strong tastes and I loved these! I did not have the hi maize and used all regular flour. I wonder if some did not use the dried Vermont cheddar...it adds so much flavor. My son wanted to add a few slices of pepperoni onto half and that worked out fine, though some fell off. I also followed his suggestion to brush on some pizza sauce to some of them while baking. Nice! I'm baking my second batch right now. This time I followed one of the suggestions to increase the cheese..both dried and mozzarella..and because my son won't eat them, though he was really proud I'd followed his suggestion, I added dried oregano and basil. I used an oil sprayer rather than a pastry brush to "brush" with olive oil (don't yet have a silicone brush). Also I used about 1/8 white whole wheat flour. They just came out and are fantastic! I will dip in lots of garlic sauce so didn't add garlic to the twists themselves. I am hoping to freeze some. Anybody have freezing advice? Freeze before baking? Bake halfway and freeze?
    You can freeze these before or after baking. I would not recommend par-baking with this recipe. ~Amy
  • star rating 01/30/2011
  • kathleennobodyhome from KAF Community
  • The dough came together nicely and handled well, although I agree with a previous commenter that they were hard to twist. Even after letting the cut pieces rest for a few minutes, I couldn't get them to stay twisted on the baking sheet. My big complaint, though, was the flavor. I did use the corrected recipe, so I didn't omit the salt. I did make two changes: I didn't have hi-maize fiber, so I substituted an additional 1/3c flour, and I subbed about 3/4t garlic powder for the pizza dough flavor. The dough smelled wonderful, but when they came out of the oven, they were pretty tasteless and kind of dry. I really wanted to like these, though, and I'm going to hang on to the recipe in case I get some helpful feedback. I'm a reasonably experienced bread baker, but I could certainly have done something wrong!
    I don't think you did anything wrong, but I'd suggest using a combination of garlic powder, onion powder and cheese powder for the pizza dough flavor. I use equal parts of all three to get the best flavor. Hope this helps. MJR @ KAF
  • star rating 01/21/2011
  • vibeguy from KAF Community
  • Tasty. I used the cheese powder and pizza crust flavor. I thought the filling was actually a trifle salty, hence the downrate, but I will be making these again. Sprayed parchment worked well for the rolling and shaping.
  • star rating 01/18/2011
  • dnjedwards from KAF Community
  • I received your catalog that included this recipe...had to try it. I made two batches, one with dry yeast and one with instant. Both work well and I had the same results. Good to dip in either sauce or extra virgin olive oil. Also, experimented with different cheeses and spices. Definitely a keeper!
  • star rating 01/14/2011
  • trustlaw from KAF Community
  • Made these at new years and everybody loved them. However i increased the filling quantities to a 1 -1/2 ratio, 6 tablespoons instead of 1/4 cup, etc. Will make again that way; flavor was just right.
  • star rating 01/11/2011
  • copper coin from KAF Community
  • I agree with the previous review regarding flavor. So, just increase it! Very difficult to twist. Used a plastic, long chop stick that I oiled and started at top, rolled dough around the chop stick towards me. Slid right off and was perfect.
    We appreciate the reviews about flavor with this recipe. When originally posted, it was missing the ingredient -salt. The recipe has been corrected, thanks to the sharp eye of our customer/bakers. Irene @ KAF
  • star rating 01/10/2011
  • baker1946 from KAF Community
  • I made the Pizza Twists and found them to be very bland - lack of flavor just like the other comments. My husband who doesn't like highly seasoned foods found them bland. They were good but they need something to "give them flavor" -- I did use a spicy pizza sauce but the end result - I found them to lack flavor. I called KAF and spoke with two bakers and they could not help with why it lacked flavor. One of the bakers was going to send a note to the person who submitted the recipe along with our comments.
    We'd like to report that our mission is accomplished! After review, we found that flavor carrier ingredient - salt - was included in the recipe, but not posted with the recipe. This has now been corrected. Thanks for helping us meet the mission! Irene @ KAF
  • star rating 01/05/2011
  • localgrace from KAF Community
  • I couldn't twist mine to look like the picture! I agree with the other poster that they needed more flavor. They were good but I would add garlic salt next time. Other than that my family loved them.
    We hope y'all try the recipe again, using the 1/2 teaspoon salt now listed in the recipe. If your family loved 'em before, we hope they love 'em even more now! Happy Baking! Irene @ KAF
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