Grub-alicious dunk-alicious snack food here. “Grub-alicious!” “Dunk-alicious!” Another sophisticated way to describe these bread twists is, “better than any bread stick I’ve ever had/will ever have again.”
Clearly, I’m passionate about my snack time. These beauties won’t disappoint. Perfect for kids and grown-up kids alike. All the little nooks and twists are coated in garlic oil and packed with parmesan cheese, Italian herbs, and spicy red pepper flakes. And, the red sauce … the perfect accompaniment.
Make some garlic oil, roll out your dough, slather with a combination of parmesan cheese, herbs and red pepper flakes, fold-cut-twist-bake, another layer of garlic oil, and another dousing of glorious cheese. I know it seems like a lot of steps, but it couldn’t be simpler. Bread sticks on steroids is what I have going on. Twisty-Cheesy-Herby-Spicy-Saucy-Dunkable!
A twist in one hand, a bowl of sauce in the other – go ahead, get dunking.
Garlic Herb Bread Twists with Parmesan Cheese Ingredients:
- 1/4 cup olive oil
- 4 garlic cloves, skins removed and crushed but mostly left whole
- 2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup finely grated parmesan cheese
- 1 lb pizza dough (I used store-bought dough from Whole Foods Market)
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- Note: You will need additional oil for greasing the baking sheet, and flour for rolling out the dough.
Easy Marinara Dipping Sauce Ingredients:
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 2 garlic cloves, minced
- 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1 bay leaf
- A pinch of crushed red pepper flakes, to taste
- Salt and freshly cracked black pepper, to taste
- Prepare marinara sauce. Heat olive oil in a small pot over medium heat. Add onion and saute for 3-4 minutes until translucent. Add garlic and cook for an additional minute. Add the remainder of the ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes or until bread twists are ready.
- Pre-heat oven to 400 degrees F and lightly oil a large baking sheet.
- Combine olive oil and garlic in a small saute pan. Cook for 12-15 minutes over low heat until garlic starts to brown and oil becomes infused. Stir occasionally to make sure garlic doesn’t burn. Be sure to turn garlic so it has a chance to toast on both sides. Remove from heat and reserve.
- Stir together oregano, red pepper flakes, and parmesan in a small bowl. Set aside until you are ready to use.
- Remove pizza dough from your refrigerator and allow it to come to room temperature. This will take about 30 minutes. Lightly flour a clean working surface and rolling pin. Roll out pizza dough into a 10 by 15 inch rectangle.
- Sprinkle the top of the dough with half of the herb cheese mixture, then fold dough in half and roll lightly to form a 8 by 15 inch rectangle. Measurements do not have to be exact, but try to keep them close.
- Cut lengthwise into 7 even strips with a pizza cutter or a sharp knife. Strips will be slightly less than 1 inch.
- Twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush twists with the garlic infused olive oil. You will use about half of the oil. Reserve the remaining oil.
- Bake bread twists until golden, 20 to 25 minutes total. Turn the baking sheet half way through the cooking process to ensure even cooking.
- Meanwhile, stir fresh parsley and basil into remaining herb cheese mixture.
- When fully cooked, remove bread twists from the oven. Brush with remaining garlic oil (this will act as the glue), then sprinkle with the remaining cheese mixture.
- Serve warm with Easy Marinara Dipping Sauce.
Recipe adapted from: Gourmet Magazine