Wednesday, April 27, 2011

Stand Out Sides: Creamy Sundried Tomato Twisters

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So because John and I were away last week, I didn't have time to post my Real Women of Philadelphia side dish.  These are delicious to go with pasta, salad, or even a plain grilled chicken or steak.  These literally are things I have in my house all the time.  On a sidenote, I had leftover dough from the Pillsbury bake-off recipes, so it was a perfect marriage of ingredients in my house. 

Also, why can't we twist recipe contests together and make the best of all of them right??  Anyway, these twisters are basically fancy breadsticks.  They can dress up for the most elegant of guests, but dress down for the kids.  Plus, let the kids help make them!

At this point, we know I didn't win, BUT the recipe itself is a winner!

Creamy Sundried Tomato Twisters
Serves:  4
1 can of pizza dough
1/2 cup sundried tomatoes packed in oil, chopped
1/3 cup baby spinach leaves, chopped
4 ounces of cream cheese
1/4 cup pine nuts, chopped

Preheat the oven to 400 degrees F.  Roll out the pizza dough to 10x16 inches.  Cut 8 10-inch long, 2-inch wide strips.  Combine the sundried tomatoes, spinach, and cream cheese.  Mix well.  Spread on 4 of the breadsticks.  Top with pine nuts.  Take one remaining breadstick and wrap it around the first, making them look as though they are "twisted" together.  Repeat with remaining breadsticks.  Place the breadsticks on a greased cookie sheet and bake for 8-12 minutes, until the breadsticks are golden brown. 

Stay tuned for Friday--I've come up with a new category (one I can't believe I didn't think of before), and I can't wait to show you the first recipe!

Until the next time my oven is on...

4 comments:

  1. Sounds yummy! I bet these would be a great party appetizer!

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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