A fresh tomato and basil sauce is the perfect companion to these cheesy breadstick twists. Try doubling the sauce, and use the extra as a topping for pasta or pizza.
- Portion size 2 servings
- Credits : Canadian Living Magazine: October 2014
Ingredients
Fresh Marinara Sauce:
Method
Fresh Marinara Sauce: In saucepan, heat oil over medium heat; cook shallots, stirring, until golden, about 4 minutes. Stir in garlic; cook until fragrant, about 1 minute. Stir in tomato paste until thickened, about 1 minute. Add tomatoes, salt, pepper and honey; cook, stirring occasionally, until tomatoes are mostly broken down and saucy, about 5 minutes. In food processor or with immersion blender, pur?e until almost smooth. Let cool to room temperature, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in basil just before serving.Meanwhile, gently unroll puff pastry, leaving on paper backing; arrange on work surface with 1 long end facing you. Whisk egg with 2 tsp water; brush over surface of pastry. Spread mustard evenly over top; sprinkle with Parmesan cheese, pressing firmly to adhere.
Using floured pizza cutter or sharp knife, cut pastry lengthwise into 1/2-inch (1 cm) wide strips. Working with 1 at a time, hold strips by each end; twist 2 to 3 times with hands moving in opposite directions. Arrange 1 inch (2.5 cm) apart on parchment paper–lined rimless baking sheet; press ends of strips into sheet to secure in place. Bake in 400 F (200 C) oven until golden, about 12 minutes; let cool on pan. Serve with marinara sauce for dipping.
Nutritional facts per each of 20 servings: about
- Fibre 1 g
- Sodium 155 mg
- Sugars 1 g
- Protein 3 g
- Calories 87.0
- Total fat 6 g
- Potassium 72 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 3.0
