Thursday, August 25, 2011

Pizza Twists

I was inspired by Chickens in the Road's latest cooking post Sausage, Pepperoni, Ricotta and Mozzarella Rolls.  I love anything pizzaish.  Sorry I didn't get any photos of the actual process of making these, but you can click the link above and see Suzanne's method.  These are pretty simple to make, that is until you get to the twisting part....not really sure how to twist'em...just did my best.  I also used parchment paper under the dough when I rolled it out, which made the twists easy to transfer to the baking sheet.  The parchment paper also gave the cheese that oozed out a place to go.

Ricotta, Jack Cheese, caramelized onions and red peppers.

Ricotta, Jack Cheese and Pepperoni.

The Rowdy's pizza bread.

A meal any kid would love unless they are extremely weird.

The baby chick's plate.

The cheese that oozed out was the best part of the whole thing.


  • 1-1/2 cups warm water
  • 2 t. yeast
  • 4 cups flour
  • 1 t. salt
  • 4 T. olive oil
Fillings:  (Use your imagination!)
  • 8 ozs. Ricotta
  • 8 ozs. Jack Cheese (my favorite or whatever your favorite is)
  • Pepperoni
  • Sauteed onions and red bell peppers
  • Olive oil
  • Garlic salt
  • Fresh grated parmesan cheese
Prepare your dough.  Using your stand mixer proof the yeast in warm water (not hot) for 5 to 10 minutes, until it becomes foamy.  Add flour, salt and oil.  Knead with a dough hook for 5 minutes (adding more flour or water as needed).  Let dough rest for 20 to 30 minutes.  While dough is resting, get your fillings together.  I sauteed onions and bell peppers in a little olive oil while the dough had its nap.

Preheat oven to 375 degrees.

Assembly:  Cut to pieces for parchement paper about 14 inches long each.  Spray with nonstick spray.  Divide dough in half and roll or pat each piece out into a rectangle of about 9x12 inches.  Cut each rectangle into 4 strips.  You should have 8 strips total.  Spread your toppings on leaving an edge around each one.  Now the twisting.  Impossible to explain (which makes this post kinda lame).  Check out how Suzanne twisted hers.  I still don't understand.  Once twisted you can cut apart the parchement paper and lift each twist onto the cookie sheet.  Spray with nonstick spray or brush with olive oil.  Sprinkle with garlic salt (or Italian herbs of your choice).  Grate fresh parmesan on top.  Bake at 375 degrees for 30 to 40 minutes, until lightly browned.  Some cheese will ooze out.  Let them set for 5 or so minutes so the cheese that oozed out can harden some.  The cheese that oozes out is the best part!  It will peel right off the parchment.

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