Il Villaggio Pecorino Romano Twists with Pesto Cream Dip
Perfect as an appetizer or as an anytime snack, our Pecorino Romano Twists with Pesto Cream Dip couldn’t be easier to make! Freshly baked pastries are coated in savory olive oil and Pecorino Romano before being baked to perfection. The herbaceous and creamy Pesto Cream dip is the perfect complement to these crispy cheesy twists!
Ingredients
- 1 box frozen puff pastry sheets, thawed
- 2 Tbsp. sun-dried tomatoes in oil, drained and finely chopped
- 4 Tbsp. olive oil
- 6 Tbsp. Pecorino Romano, grated Flour for rolling
- 4 oz. Mascarpone
- 2 Tbsp. basil pesto
- 3 Tbsp. Il Villaggio® Pecorino Romano, grated
- 3 Tbsp. milk or cream
At a glance
Recipe type: Snacks & Appetizers
Serves: 16
Cook time:
Total time:
Instructions
- Preheat oven to 400°F. In a small bowl, combine chopped sun-dried tomatoes with 2 Tbsp. olive oil and mix to combine. On two floured parchment or wax paper sheets, use a rolling pin to roll out both puff pastry sheets to approximately 12” x 16”.
- Brush one puff pastry sheet with sundried tomato mixture. Sprinkle with 3 Tbsp. Pecorino Romano. Place the second pastry sheet on top of the first.
- Brush with 1 Tbsp. olive oil and sprinkle with 3 Tbsp. Pecorino Romano.
- Turn dough so the short side is on top. Fold pastry sheets in half with short ends touching. Using a rolling pin, gently roll from the center of the dough until it stretches from 12”-18” wide. Using a pizza cutter, cut off about 1” from each of the non-folded sides to create an even edge.
- Cut into 16 1” wide strips. Twist each strip several times and place on parchment lined baking sheet, spacing 1” apart. Brush lightly with remaining olive oil. Bake for 12 minutes. Sprinkle with remaining 1 Tbsp. Pecorino Romano, and cook for 2-3 minutes more until golden brown.
- To make dipping sauce: while twists bake, in a medium bowl combine Mascarpone, pesto, Pecorino Romano and milk or cream. Mix with fork until combined.
