Sun Dried Tomato Pesto bread twist (made with pizza dough)

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I love recipes that are multi-use, easily adaptable - with a bit of imagination and inspiration by other recipes. Here is an easy appetizer recipe, using my pizza dough recipe. It was a perfect little something to bring at dock-tales!

Ready to Eat

Easy Pizza Dough

Ingredients: (For small 12” pizza )

1 cup Flour
1 / 3 cup Milk
2 tbls Vegetable Oil
1 tsp Baking Powder
1 / 2 tsp Salt

Filling:
Sun Dried Tomato Pesto 
Grated Parmesan Cheese
Dipping sauce of choice (optional)

Directions: 

Preheat oven to 425
Combine all ingredients for Pizza dough in a bowl until the dough leaves the sides
Turn onto a lightly floured surface and knead 10 times
Cover with bowl for 15 min (let rest)

Prepare cooking tray - Non-stick spay or line with parchment paper
Roll out pizza dough in a rectangle - as flat as you can (3 mm is good)
Spread Sun Dried Tomato Pesto on top - not too thick 
Fold in three (like a letter) 
Cut slices approximately 1 inch wide 
Twist slices and lay in prepared cooking tray (they will puff up a bit so don't let them touch)
Spread/Sprinkle Parmesan cheese

Bake for 15 to 20 min (depends on stove)



Parmesan Cheese and Sun Dried Tomato Pesto

Ready for the oven
Cooked bread sticks- Yummy!


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