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.
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.
Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.
Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.
Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.
Starting from the long side, roll up the dough from the bottom edge.
Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.
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.