Bread/ Sides

RED PEPPER & FETA PUFF PASTRY TWISTS

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Ingredients

  • Makes 14-16
  • 1 (17.3 oz) frozen puff pastry, thawed
  • 8 oz. red pepper feta dip, or more
  • 6-8 oz shredded mozzarella cheese
  • 4 oz. butter, melted
  • For the Red Pepper Dip:
  • 1 tablespoon sundried tomatoes packed in oil
  • 8 ounces feta cheese
  • 3 ounces cream cheese
  • 3 roasted red peppers
  • Pinch of crushed red pepper flakes
  • 2-3 tablespoons olive oil
  • Freshly cracked black pepper, to taste

Instructions

1

Preheat the oven to 400 °F, 200 °C.

2

3

Dust a work surface with all purpose flour and roll out each puff pastry sheet about 2 inches longer into a rectangle or a square. Male sure that both sheets are the same size.

4

Spread the red pepper dip all over the top of one puff pastry sheet.

5

Sprinkle with the mozzarella cheese and top with the other puff pastry sheet.

6

Cut into 14-16 strips.

7

Brush the tops with melted butter.

8

Twist each strip a few times and place on a baking tray lined with parchment paper.

9

Brush with melted butter.

10

Bake 20-25 minutes or until puffed and golden. Enjoy!

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