Mozzarella tomato twist

Mozzarella tomato twist

40 ratings

Verena, Kitchen Stories


„A tasty, savory snack – perfectly suited for a larger group.“

Difficulty

Medium 👍
30
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-6+
600 g
all-purpose flour
300 ml
buttermilk
42 g
fresh yeast
50 g
sugar
85 g
butter
2
eggs
200 ml
crushed tomatoes
2 balls
mozzarella (in liquid, drained)
½ bunch
basil
salt
pepper
flour for work surface
Metric
Imperial
  • 600 g all-purpose flour
  • 300 ml buttermilk
  • 42 g fresh yeast
  • 50 g sugar
  • 85 g butter
  • 2  eggs
  • 200 ml crushed tomatoes
  • 2 balls mozzarella (in liquid, drained)
  • ½ bunch basil
  • salt
  • pepper
  • flour for work surface

Utensils

  • clean kitchen towel
  • oven
  • baking pan
  • large bowl
  • standing mixer
  • cutting board
  • knife
  • ladle (optional)
  • rolling pin

Enjoy with

Riesling late harvest wine, dry, 2011
The minerally, fruity bouquet goes very well with the tomato flavor of the twists. This crispy white wine is best enjoyed chilled between 9 - 13°C/50°F.

Nutrition per serving

Cal
684
Protein
25g
Fat
25g
Carb
90g

Step 1/7

Process flour, butter, eggs, yeast, sugar, salt, and butter milk into a smooth dough using either a standing mixer or your hands. Cover and leave to rise in a warm spot for 1 - 2 hours.
  • 600 all-purpose flour
  • 85 butter
  • 2 eggs
  • 42 fresh yeast
  • 50 sugar
  • 1 tsp salt
  • 300 ml butter milk
  • clean kitchen towel
  • large bowl
  • standing mixer (optional)

Process flour, butter, eggs, yeast, sugar, salt, and butter milk into a smooth dough using either a standing mixer or your hands. Cover and leave to rise in a warm spot for 1 - 2 hours.

Step 2/7

Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.
  • 2 balls mozzarella (in liquid, drained)
  • ½ bunch basil
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.

Step 3/7

Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.
  • 200 ml crushed tomatoes
  • flour for work surface
  • ladle (optional)
  • rolling pin

Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.

Step 4/7

Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.
  • salt
  • pepper

Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.

Step 5/7

Starting from the long side, roll up the dough from the bottom edge.

Starting from the long side, roll up the dough from the bottom edge.

Step 6/7

Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.
  • knife

Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.

Step 7/7

Place the pieces wreath-shaped into a greased baking pan. Bake in a preheated oven at 180°C/ 355°F for 35 - 40 min. until golden. Serve with dips as desired.
  • baking pan

Place the pieces wreath-shaped into a greased baking pan. Bake in a preheated oven at 180°C/ 355°F for 35 - 40 min. until golden. Serve with dips as desired.