Get the Recipe: Pizza Twists
These pizza twists feature pizza sauce and lots of cheese, all rolled up in a yeast bun and baked until golden. A great snack that freezes beautifully, too!
Ingredients
For the dough:
- 3/4 cup + 2 Tablespoons (200 g) lukewarm water, about 105F
- 1 Tablespoons (10 g) white granulated sugar
- 2 1/4 teaspoons (7 g) Dry Active yeast or Instant yeast
- 1 large egg
- 1 1/2 Tablespoons (20 g) canola or vegetable oil
- 1 teaspoon (8 g) fine salt
- 3 1/4 cups (400 g) all-purpose flour, spooned and levelled
For the filling:
- 3/4 cup pizza sauce
- 2- 2 1/2 cups cheddar cheese, shredded and well-packed, or cheese of your choice
For the garlic butter:
- 1/4 cup butter, melted
- 2 cloves garlic, grated
- pinch salt
Instructions
- Tip! If you have a kitchen scale, use the weight measurements for the dough ingredients for the best results. If you don't have a scale, be sure to spoon and level the flour when measuring, so you don't add too much.
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm water, sugar and yeast. Stir to combine and let stand 5-10 minutes.
- Add the egg, oil and salt to the bowl and mix in. Add 3 cups or 375g of the flour and knead in at Speed 2 on the mixer. Gradually add the remaining flour (1/34 cup or 25g) a bit at a time, kneading in between additions, until the dough clears the bowl, then continue kneading for about 5 minutes, adding additional flour only if the dough becomes sticky. The finished dough should clean the bowl and wrap the kneading hook.
- Remove the dough to a lightly floured surface and knead briefly. Add to a greased bowl or large measuring cup. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour.
- Tip! If the shaping instructions are unclear, refer to the step-by-step photos in the post above this recipe card.
- Remove the dough to a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle 12-inches wide and about 15-inches deep. With the short side closest to you, spread the bottom half of the dough generously with pizza sauce. Sprinkle the cheddar cheese over the pizza sauce. Take the empty top half of the dough and fold it down to evenly cover the filled bottom half.
- Using a sharp knife or pizza cutter, cut the dough into twelve 1-inch-wide strips.
- Take one of the strips. Lift up and twist the strip by holding both ends, stretching the strip slightly as you twist. Lay the twist back down on the work surface. Starting on the right end, coil up the twist into a spiral. When you reach the end, take the left end of the strip and tuck it under the coil, pressing up slightly to seal it under the coil. Place onto a large ungreased or parchment-lined baking sheet. Repeat with the remaining dough strips.
- Cover the baking tray with the formed pizza twists well with plastic wrap and let stand to rise until puffy, about 45 minutes.
- Preheat the oven to 350F (non-convection/not fan-assisted).
- When the twists have risen, remove the plastic wrap and place into the preheated oven. Bake for about 20 minutes, or until golden.
- While the twists are baking, mix together the garlic butter ingredients and set aside.
- Remove the baked twists from the oven and immediately brush with the garlic butter. Transfer the pizza twists to a cooling rack to cool. Enjoy immediately or store in an airtight container for 2-3 days. The pizza twists will also freeze well for up to 3 months.
Notes
Tips!
Don't stress the shaping of the twists. Each one will be a little different, but all will be delicious!
These pizza twists freeze beautifully for up to 3 months. Reheat from frozen by placing them on a baking sheet and placing them in a 400F oven for 7-8 minutes.
Be sure to read the notes above this Recipe Card for more tips and step-by-step photos that you might find helpful.
Serving: 1twist, Calories: 271kcal, Carbohydrates: 29g, Protein: 10g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 429mg, Potassium: 126mg, Fiber: 2g, Sugar: 2g, Vitamin A: 396IU, Vitamin C: 1mg, Calcium: 146mg, Iron: 2mg
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