Savory Pumpkin Twists

Savory Pumpkin Twists takes roughly 45 minutes from beginning to end. This recipe serves 24 and costs 24 cents per serving. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 105 calories. This recipe from Dessert Now Dinner Later requires honey, whole wheat flour, milk, and instant yeast. It works well as a hor d'oeuvre. 117 people were impressed by this recipe. With a spoonacular score of 32%, this dish is rather bad. Similar recipes include pumpkin cranberry twists, Creamy Pumpkin Butterscotch Dip with Cinnamon Sugar Twists, and Pumpkin and Fried Sage Flatbread plus 5 Savory Pumpkin s.

Servings: 24

 

Ingredients:

2 to 2 1/2 cups all purpose flour

5 Tbsp butter

1 cup canned pumpkin

1/8 tsp garlic powder

2 Tbsp honey

1 Tbsp instant yeast

1 tsp Italian seasoning

1/2 cup warm milk

1/2 cup grated Mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 tsp sage

1 tsp salt

1 cup whole wheat flour

Equipment:

mixing bowl

oven

baking sheet

Cooking instruction summary:

Dissolve yeast in milk in a large mixing bowl. Stir in the honey, butter, salt, pumpkin, and whole wheat flour. Add enough of the all purpose flour until a soft dough forms. Turn out onto a floured surface and knead for 4 or 5 minutes until dough is elastic. Cover and set in a warm place and let rise until doubled.Preheat oven to 350 degrees Fahrenheit. Melt the 5 Tablespoons of butter and stir in the Italian Seasoning, Sage and Parmesan. Punch down the dough and then roll the dough into an 18 inch x 18 inch square. Spread the melted butter mixture onto the dough. Sprinkle with Parmesan and Mozzarella cheese. Fold the dough in thirds and cut crosswise into 24 strips. Twist each strip one and a half times. Lay them out on a greased cookie sheet. Let rise for 20 minutes. Bake at 350 degrees Fahrenheit for 14 to 16 minutes or until lightly browned. Do not overbake.

 

Step by step:


1. Dissolve yeast in milk in a large mixing bowl. Stir in the honey, butter, salt, pumpkin, and whole wheat flour.

2. Add enough of the all purpose flour until a soft dough forms. Turn out onto a floured surface and knead for 4 or 5 minutes until dough is elastic. Cover and set in a warm place and let rise until doubled.Preheat oven to 350 degrees Fahrenheit. Melt the 5 Tablespoons of butter and stir in the Italian Seasoning, Sage and Parmesan. Punch down the dough and then roll the dough into an 18 inch x 18 inch square.

3. Spread the melted butter mixture onto the dough. Sprinkle with Parmesan and Mozzarella cheese. Fold the dough in thirds and cut crosswise into 24 strips. Twist each strip one and a half times. Lay them out on a greased cookie sheet.

4. Let rise for 20 minutes.

5. Bake at 350 degrees Fahrenheit for 14 to 16 minutes or until lightly browned. Do not overbake.


Nutrition Information:

Quickview
105k Calories
3g Protein
3g Total Fat
14g Carbs
2% Health Score
Limit These
Calories
105k
5%

Fat
3g
6%

  Saturated Fat
2g
15%

Carbohydrates
14g
5%

  Sugar
2g
2%

Cholesterol
10mg
3%

Sodium
169mg
7%

Get Enough Of These
Protein
3g
7%

Vitamin A
1704IU
34%

Manganese
0.3mg
15%

Vitamin B1
0.17mg
11%

Selenium
7µg
11%

Copper
0.18mg
9%

Folate
35µg
9%

Vitamin B2
0.11mg
6%

Phosphorus
63mg
6%

Vitamin B3
1mg
6%

Fiber
1g
5%

Calcium
50mg
5%

Iron
0.89mg
5%

Magnesium
14mg
4%

Zinc
0.41mg
3%

Vitamin K
2µg
2%

Vitamin B6
0.04mg
2%

Vitamin B5
0.22mg
2%

Potassium
68mg
2%

Vitamin B12
0.11µg
2%

Vitamin E
0.25mg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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