Cheesy Italian Bread Twists
This bread starts with frozen white bread dough.
So, if homemade bread making seems a bit intimidating,
this is the recipe for you.
The soft bread twists bake together forming
one large cheese filled loaf,
with golden tops and a buttery garlic-herb flavor.
2 loaves Rhodes frozen white bread, thawed
1/2 cup [1 stick] plus 2 Tbsp salted butter, melted and divided
2 cup finely shredded Italian blend cheese or mozzarella cheese
1/4 cup grated Parmesan-Romano cheese
1 tsp Italian seasoning, divided
1/2 tsp garlic salt, divided
Thaw the bread in the refrigerator
covered per the package instructions.
Cut each loaf into 9 pieces.
Lay side by side and press together
to form roughly ( 2 ) 10 x 16 inch rectangles.
(Tip: Cutting the dough into pieces
makes it easier to press forming the rectangles.)
Brush the entire surface of one rectangle with melted butter.
Sprinkle with shredded cheese,
1/2 tsp dry Italian seasoning and a 1/4 tsp garlic salt.
(Use more or less salt to your taste)
Sprinkle with 1/2 of the grated Parmesan cheese.
Cover with the other piece of dough
forming the top pinching the edges to seal.
Use a pizza cutter or sharp knife to cut into strips
around 3/4 inches thick yielding around 15 pieces.
Cut from top to bottom through the middle forming 30 shorter strips.
Separate the pieces and twist.
Arrange side by side in a buttered 9 x 13 inch baking pan.
Brush the tops with butter, then pour any remaining butter over the twists.
(Tip: Reserve a small amount of melted butter for after baking.)
Sprinkle the remaining dry Italian seasoning,
garlic salt and grated Parmesan cheese on top.
Cover and let rise for 1 hour.
Preheat the oven to 350 .
Bake the bread twists for 22-25 minutes until golden
and cooked through.
Check at 22 minutes and lay aluminum foil on top
to prevent over browning, if needed.
Brush with additional melted butter
and a sprinkle of grated Parmesan cheese, before serving if desired.
Serve immediately. 30 bread twists