Puff Pastry Pizza Twists

Before you scroll down to the bottom of this post in a recipe-hungry-fury, you should know that Puff Pastry Pizza Twists are just as good as they sound. If not, better.

Pizza runs deep in the Santell family.

At the young age of 15, my dad was a pizza-slinging star. His pizza journey began working with a team of fellow Italians at a place called Carnival Restaurant and Pizzeria in Long Island, New York. They talked with their hands over plates of Chicken Francese, wore gold necklaces with Playboy Bunny charms and invited their families to eat with them at least once a week. *If you're getting The God Father culinary vibes right now, you're on the right track.*

By the time my dad was 22, he mastered every restaurant role from throwing pies in the air and balancing five plates across his arms to front of house management. That same year, I was born. So, I guess you could say I was brought into the world full of love, pizza and all the rainbow Italian ice I could ever want.

Ironically, my first gig was also at a pizza joint, followed by two other New York Style pizzerias before I was old enough to buy lottery tickets. I thought my pizza days were over when I started attending the University of Tampa... Little did I know, I would be majoring in Communications, Journalism and the art of opening restaurants. As a freshman in college I was studying full-time, working part-time and marketing the opening of Tampa Pizza Company, my parents restaurant.

What can I say? If loving pizza is wrong, I don't want to be right.

This recipe combines two things I LOVE: pizza and puff pastry. While I'll never knock a proper New York pizza crust, there's something wildly sexy about puff pastry. Its buttery, flaky layers are the perfect medium for sauce and cheese to delicately melt into. Almost as if the two were practically made for each other, like Carry Bradshaw and Mr. Big, but in a less adultery way. This is definitely a backseat-worthy bite for your next limousine ride around Central Park.

*Nod if you get the reference.*

Before you get baking, there are three essential tips for this recipe that need not be missed. First, don't sleep on whisking the tomato paste with water. You need to loosen the paste up in order to spread it quickly across the puff pastry dough. A small rubber spatula works best to get the job done.

Secondly, in order to achieve flawless layers of buttery pastry, you need to refrigerate the dough for at least an hour after the third step. Keeping the dough cold throughout the entire preparation process is key, because warm dough will not rise correctly in the oven. If you've ever watched The Great British Bake Off, you know exactlyyyy what I'm talking about. The butter melts out of the pastry and it basically becomes one big, sad disaster.

Lastly, when you're braiding the dough (step 5), make sure the sliced sides are facing up. You want the layers of mozzarella, sauce and pastry dough to be visible!

Whether you're making Pizza Twists for book club or serving them as a Super Bowl snack, your friends are going to love them. Don't forget to serve them with a side of your favorite marinara sauce and an extra sprinkle of Romano cheese!

Ingredients

• 1 box puff pastry, thawed

• 1/4 cup tomato paste + 1 tbsp water

• 1/4 teaspoon garlic powder

• 1/8 teaspoon red pepper flakes

• 1/4 teaspoon oregano

• 1/2 teaspoon salt

• 1 cup mozzarella, shredded

• 1 egg + 1 tbsp water, whisked together for egg wash

• 1/8 cup pecorino romano, grated finely

• Fresh basil, torn for garnish

Directions

1. On a lightly floured surface, use a rolling pin to roll thawed puff pastry sheets until you have two 15-inch rectangles.

2. Brush tomato paste mixture on each sheet. Season with garlic powder, red pepper flakes, oregano and salt. Top with grated mozzarella.

3. Beginning on the longest end, tightly roll the pastry to form a log. Wrap the pastry logs tightly in plastic wrap. Refrigerate for 1 hour.

4. Preheat the oven to 350°F.

5. Cut the first log in half lengthwise, directly down the center. Then gently twist the two pieces to create a pizza braid. Pinch the ends together when you’re finished - pretty it up, you know? Repeat with second log.

6. In a small bowl, whisk together the egg and water. Brush the egg wash on top of each twist. Sprinkle with pecorino cheese.

7. Bake on a parchment lined baking sheet for 20-25 minutes or until they’re golden brown.

8. Let the twists cool for 5-10 minutes before serving. Slice em up to share, or eat one by yourself. I’m game either way. Serve with a side of your favorite marinara sauce.

I hope you love every bite!

xo,

Melissa