I made these garlic bread twists with a roll of pre-made pizza crust (such as Pillsbury). It was super easy! I chose the classic-crust pizza dough, not the thin crust pizza dough.
- pre-made unbaked pizza crust dough, such as Pillsbury classic crust, 13.8 oz
- 1/2 cup (1 stick) butter (salted, or unsalted)
- 3 tablespoons parmesan cheese (the cheap stuff in the green can)
- 1-1/2 teaspoons garlic powder
- Preheat oven to 425 F.
- Unroll the pizza dough onto a cutting board. Using a sharp knife, cut the dough into strips along the short end, so you will have strips that are about 8 or 9 inches long. Cut them about half an inch wide. Skinny strips will be easier to form into shapes than thicker strips.
- Line baking trays with parchment paper. Pick up your dough strips and form them into shapes on the parchment paper. The dough will probably stretch as you handle it. That is ok. For some of my dough strips I twisted the dough before forming into a heart shape. The top 2 hearts in the photo were twisted first. The bottom heart was not twisted which is why it ended up a bit smaller. You can also just make knots or pretzel shapes or just twist your strips and leave them as long breadsticks. This dough does puff up a bit while it is baking, but not very much, so whatever shape you made on the tray is pretty much what the bread will look like when its baked.
- Put the tray in the preheated oven and set timer for 8 minutes. You’ll bake about 8-9 minutes, checking at 8.
- In the meantime, prepare a butter sauce. Melt a stick of butter (1/2 cup butter). It could be salted or unsalted butter.
- After butter is melted, add 3 tablespoons finely grated parmesan cheese (from the green can), and 1-1/2 teaspoons garlic powder.
- Stir it up and taste it carefully. Don’t burn your tongue. See if it needs salt, especially if you used unsalted butter. Add salt if you think it needs some.
- When the bread twists are lightly browned (8-9 minutes), remove from oven.
- Coat the bread twists in the butter mixture. I found the easiest way to do this was to take each, one at a time, and hold it with tongs while I used a pastry brush to brush on the butter mixture.
Serve and enjoy!
(Image credit: my own photo)
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