provencal twists with sundried tomato pesto
if you start your dinner off right with an appetizer or bread that everyone will love, then you are guaranteed to have a wonderful evening with loved ones . this recipe for provencal twists with sundried tomato pesto is rich, flavorful and decadent . the secret ingredient in this recipe is the aromatic and hearty spice mix called herbs de provence . those herbs with the sundried tomatoes are a match made in heaven.
flour, parmesan cheese, herbs de provence, dry yeast, warm water, sundried tomato pesto, tomato paste, olive oil
- 250.0 gram flour
 - 20.0 gram parmesan cheese
 - 1.0 teaspoon herbs de provence
 - 5.0 gram dry yeast
 - warm water
 - 40.0 gram sundried tomato pesto
 - 10.0 gram tomato paste
 - 1.0 tablespoon olive oil

- with an electric mixer, combine all ingredients and knead for 3/4 minutes until smooth.
 - cover and set aside for 30 minutes.
 - roll out the dough to a thickness of 4 mm.
 - sprinkle with grated parmesan cheese and tap with the rolling pin to make it stick to the dough.
 - if the dough is too soft, put it in the freezer for 10 minutes to harden.
 - cut into strips 10cm long and 0.
 - 5cm wide and twist them.
 - place them on a baking sheet lined with parchement paper.
 - cover and set aside for 1 hour.
 - preheat oven to 430f.
 - bake for 5 7 minutes, until golden.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 250.0 gram flour
- 20.0 gram parmesan cheese
- 1.0 teaspoon herbs de provence
- 5.0 gram dry yeast
- warm water
- 40.0 gram sundried tomato pesto
- 10.0 gram tomato paste
- 1.0 tablespoon olive oil

 ### Assistant: The ingredients you'll need are:
- 250.0 gram flour
- 20.0 gram parmesan cheese
- 1.0 teaspoon herbs de provence
- 5.0 gram dry yeast
- warm water
- 40.0 gram sundried tomato pesto
- 10.0 gram tomato paste
- 1.0 tablespoon olive oil


You can follows these steps to make the recipe:
- with an electric mixer, combine all ingredients and knead for 3/4 minutes until smooth.
- cover and set aside for 30 minutes.
- roll out the dough to a thickness of 4 mm.
- sprinkle with grated parmesan cheese and tap with the rolling pin to make it stick to the dough.
- if the dough is too soft, put it in the freezer for 10 minutes to harden.
- cut into strips 10cm long and 0.
- 5cm wide and twist them.
- place them on a baking sheet lined with parchement paper.
- cover and set aside for 1 hour.
- preheat oven to 430f.
- bake for 5 7 minutes, until golden.
- .

