Pepperoni Cheese Twists
Yield: 12-14 breadsticks
Cook Time: 10-15 minutes
Tips: Add more butter and Parmesan as needed for topping.
Suggestion: Can also be served as a bread side with a salad and pasta dish,. soup or stew.
Ingredients
- Bread Dough
- 1 (1-oz.) package or 1 tablespoon active dry yeast
- 3/4 cup warm water (110° to 115°)
- 1/4 cup warm milk (110° to 115°)
- 1 1/2 tablespoons sugar (1 tablespoon plus 1 1/2 teaspoons)
- 1 1/2 tablespoons (1 tablespoon plus 1 1/2 teaspoons) butter, softened
- 1/2 teaspoon salt
- 2 to 3 cups all-purpose flour (and more if needed)
- Filling & Flavoring
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1/2 cup diced pepperoni
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
Directions
Grease a baking sheet with butter and set aside (You might need to grease an extra baking sheet once all breadsticks have been cut, but you can grease an extra sheet later if necessary). Fifteen minutes before baking, preheat oven to 375° F.
Dough
In an electric mixer bowl (you can also mix by hand with a fork, but electric mixers are quicker and easier), add warm water and yeast. Stir briefly, then allow to dissolve. Once dissolved, add the warm milk, sugar, butter, salt and briefly mix on low to blend. Add 1 cup of flour and mix on low until smooth. Continue to add additional small amounts of flour while mixing, just until dough doesn't stick to the sides of the bowl nor stick to your fingers, yet is soft and pliable.
Lift dough and transfer to a floured work area. Knead until smooth and elastic (about 6-8 minutes). Place in a bowl greased with oil, turning once to grease top of dough. Cover with plastic wrap and allow to rise in a warm place until doubled (about 45 minutes).
Once dough has doubled in size, transfer to floured work area. Roll dough out to a 10 x 12-inch (or longer than 12 inches if needed) to 1/4-inch thick. Brush dough with half of the melted butter, then sprinkle evenly with garlic powder. Evenly sprinkle 1/2 of the long dough rectangle with pepperoni and mozzarella cheese. Sprinkle 1/2 of the Parmesan cheese over top of pepperoni.
Lift the un-topped side of dough and fold over the topped side, so folded dough measures about 5 inches by 12 inches (or longer, if necessary). Seal the edges by pinching dough together. Gently press down dough to remove air pockets. Using a pizza cutter, pastry cutter or sharp knife, cut as many 1-inch pieces as dough will make. One at a time, lift each piece with a scraper/chopper or large spatula and transfer to greased baking sheet 2 inches apart. Gently pull and twist each piece forming a twisted shape (about 2 twists). (Note: If any filling ingredients fall out, you can slip them back into the cracks of the dough, sprinkle on top of the twisted dough or discard.) Using a pastry brush, gently brush remaining melted butter over all twists, then top with remaining Parmesan cheese (use more butter and/or Parmesan if needed).
Allow to rise uncovered in a warm place until puffy (about 30 minutes to 1 hour). Bake in preheated oven for 10-15 minutes, or until light golden brown. Remove twists immediately from sheet and transfer to a cooling rack. Store in air-tight container or plastic bag in refrigerator. Reheat in microwave for 10-20 seconds.
Dough
In an electric mixer bowl (you can also mix by hand with a fork, but electric mixers are quicker and easier), add warm water and yeast. Stir briefly, then allow to dissolve. Once dissolved, add the warm milk, sugar, butter, salt and briefly mix on low to blend. Add 1 cup of flour and mix on low until smooth. Continue to add additional small amounts of flour while mixing, just until dough doesn't stick to the sides of the bowl nor stick to your fingers, yet is soft and pliable.
Lift dough and transfer to a floured work area. Knead until smooth and elastic (about 6-8 minutes). Place in a bowl greased with oil, turning once to grease top of dough. Cover with plastic wrap and allow to rise in a warm place until doubled (about 45 minutes).
Once dough has doubled in size, transfer to floured work area. Roll dough out to a 10 x 12-inch (or longer than 12 inches if needed) to 1/4-inch thick. Brush dough with half of the melted butter, then sprinkle evenly with garlic powder. Evenly sprinkle 1/2 of the long dough rectangle with pepperoni and mozzarella cheese. Sprinkle 1/2 of the Parmesan cheese over top of pepperoni.
Lift the un-topped side of dough and fold over the topped side, so folded dough measures about 5 inches by 12 inches (or longer, if necessary). Seal the edges by pinching dough together. Gently press down dough to remove air pockets. Using a pizza cutter, pastry cutter or sharp knife, cut as many 1-inch pieces as dough will make. One at a time, lift each piece with a scraper/chopper or large spatula and transfer to greased baking sheet 2 inches apart. Gently pull and twist each piece forming a twisted shape (about 2 twists). (Note: If any filling ingredients fall out, you can slip them back into the cracks of the dough, sprinkle on top of the twisted dough or discard.) Using a pastry brush, gently brush remaining melted butter over all twists, then top with remaining Parmesan cheese (use more butter and/or Parmesan if needed).
Allow to rise uncovered in a warm place until puffy (about 30 minutes to 1 hour). Bake in preheated oven for 10-15 minutes, or until light golden brown. Remove twists immediately from sheet and transfer to a cooling rack. Store in air-tight container or plastic bag in refrigerator. Reheat in microwave for 10-20 seconds.