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:
covered percent of daily need
