Ramps Pesto and Breadstick Twists

Ramps Pesto and Breadstick Twists
Makes about 24 twists

Ingredients

For the pesto:

• 2 cups washed and coarsely chopped ramps greens
• 1/2 teaspoon salt
• 2 tablespoons pine nuts
• 1/4 cup grated hard cheese, like Parmesan
• 2 tablespoons olive oil

For the dough:

• 7 oz. warm water
•  teaspoon sugar
• 1 1/2 teaspoons instant dried yeast
• 3 cups flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup shredded mozzarella cheese
• 1 egg, beaten with 1 tablespoon water for egg wash 
• sesame seeds (optional)

Directions

1. Place all of the pesto ingredients for the pesto except for the olive oil into a food processor and pulse until finely chopped.  Slowly drizzle in the olive oil until a thick paste forms.  You will have about a half cup of pesto.
2. Pour the warm water into a large mixing bowl and dissolve the sugar and yeast in t.  Allow the yeast to start foaming, about 8 minutes
3. With a wooden spoon, mix in the first cup of flour, and then add the oil and salt.  Add another 1 1/2 cups of flour, mixing vigorously with the spoon, or use the dough hook attachment of a stand mixer
4. Sprinkle the remaining 1/2 cup of flour on a surface and knead the dough for a few minutes, until it becomes smooth.  Add enough flour to your surface and hands to keep the dough from sticking to you.  When the dough is smooth and springy, place it into a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour.  It will double in volume.
5. Heat your oven to 400 degrees Fahrenheit
6. Punch down the dough to deflate it.  Roll the dough on a floured surface into a 12 inch by 12 inch square.  Spread the pesto on the lower half of the square, and then evenly sprinkle the shredded mozzarella cheese over the pesto.  Fold the empty top half of the dough square over the cheese and pesto, pressing it together, with the pesto and cheese inside the dough "envelope."  The melting cheese will act like a glue to keep the halves together.
7. Using a pizza cutter, cut strips about 1/2 inch wide through both layers of dough, with the pesto sandwiched in the middle.  Give them a quick twist before placing them on a parchment covered sheet pan.  Brush with the egg wash, sprinkle with sesame seeds if you are using them, and allow the twists to rest for 20 minutes.  Bake for 18-22 minutes, until it browned

Sources

Refer back to the Sources post to see the exact books that I used!

Adventures in Edible Plant Foraging