Pepper Twists

Courses: Breads

Recipe Ingredients

1 cup	237ml	Water - plus
2 tablespoons	30ml	Water
2 tablespoons	30ml	Oil
1/3 cup	5.3g / 0.2oz	Cilantro leaves - (packed)
1 1/2 teaspoons	7.5ml	Salt
1/2 cup	31g / 1.1oz	Cornmeal
2 1/4 cups	140g / 4.9oz	Flour
1 1/2 teaspoons	7.5ml	Sugar
2 teaspoons	10ml	Yeast
		Filling
16 oz	454g	Refried beans
16 oz	454g	Black olives - drained
4 1/2 oz	127g	Green chiles - chopped
1/2 cup	118ml	Salsa
8 oz	227g	Monterey Jack cheese - shredded

Recipe Instructions

Add all ingredients (except cilantro) in order as directed by manufacturer. Program for dough cycle. After second kneading cycle, add the cilantro. While dough is rising prepare the filling.

When dough is finished, transfer to a lightly oiled work surface. Divide the dough in half. Working with one half at a time, roll it into a 15- by 10-inch rectangle. Transfer the rectangle to a lightly greased cookie sheet.

Divide the rectangle into thirds, each 10 by 5 inches. Working on the middle third of the dough, and leaving 1-inch of space at each end, layer on half the beans, half the olives, half the chilies, half the salsa and then half the cheese.

Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5-inch-long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts. Repeat with the other unfilled side. Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side. Repeat the entire process with the other piece of dough.

Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour. Bake the twists in a preheated 375 degree oven for 30 minutes.

Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting.

This recipe yields ?? servings.

Source:
CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com

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