What do you have for Thanksgiving menu? Of course, aside from the traditional turkey recipe that should be on the table, a few side dishes should complete the setup. For instance, you have the soup, appetizers, dips and any recipe that can complement your main dish. If you don’t have any recipe in mind, try the Parmesan Bread Twists recipe you’re your Thanksgiving meal.

The Parmesan Bread Twists recipe is so easy to prepare and quick to make. In fact, you can serve this recipe in less than half an hour. But even if it takes lesser time, its delicious taste remains longer. You will definitely enjoy the crunch and the texture of the recipe. You can have it as your appetizer or dessert. This should bring out a unique twist in your Thanksgiving meal.

Thanksgiving Meal: Parmesan Bread Twists

Image via: Food Network

[ad#co-1]

Ingredients

• 1 17.3-ounce package frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 1 1/2 cups grated Parmesan (6 ounces)
• 1 tablespoon poppy or sesame seeds (optional)

Procedure

1. Heat oven to 400° F. Cut the puff pastry lengthwise into 24 strips and transfer to 2 baking sheets.
2. Brush each strip with the egg and sprinkle with the Parmesan and poppy seeds, if using. Twist the strips and bake until puffed and golden brown, 12 to 15 minutes. Serve warm or at room temperature.

The whole process should make at least 24 Parmesan Twists. But there’s a twist in this recipe. Not only that you can serve it to your guests but the Parmesan Bread Twists can also enhance your table settings. Simply place 5 – 7 Parmesan Twists in a glass and you now have an edible decorative item on your table. Now that’s a delicious and attractive dish – it’s a two-in-one recipe! So, this coming Thanksgiving, don’t miss the Parmesan Twists recipe in your menu list.

For more recipes on Stagetecture, click here.

Roasted Chicken & Leek Pizza

[ad#co-1]

Ingredients

• 1 tablespoon unsalted butter
• 3 large leeks, white and tender green portions only, sliced crosswise 1/4 inch thick and separated into rings
• 2 cups shredded skinless roasted chicken (from 2 legs)
• 1/2 pound Fontina cheese, shredded (2 cups)
• 1/3 cup spicy oil-cured olives, pitted and coarsely chopped
• Salt and freshly ground pepper
• 1 pound pizza dough, at room temperature
• 1 teaspoon extra-virgin olive oil

Procedure

1. Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. Melt the butter in a large skillet. Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes. Transfer to a bowl and let cool. Stir in the chicken, half of the Fontina and the olives and season with salt and pepper.
2. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round. Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Sprinkle the remaining Fontina over the top and season with pepper.
3. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before serving.

You can serve at least 4 slices of roasted chicken and leek pizza with the whole ingredients. It’s an easy to make recipe that you can do at home. Give it a try!

For more food recipes on Stagetecture, click here.

This Tuesday I will be headed to Memphis, Tennessee for the long awaited Brizo Faucet’s – Blogger 19 reunion. As you know every Sunday, Stagetecture features a delicious breakfast or brunch recipe for you to try. So today’s breakfast is my tribute to southern breakfast recipes. Biscuits n’ Gravy are a treasured favorite. Try this recipe and let me know if you can feel the love in every southern bite!

Keep close to Stagetecture throughout the week for all of the #Blogger19 happenings – Follow me on Twitter & Facebook.

Southern Favorite: Memphis Biscuits n’ Gravy

Image via: Cooking like a Champion 

Ingredients

3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter
Milk gravy, recipe follows

Gravy:

1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Image via: Back to Her Roots

Directions

Preheat the oven to 450 degrees F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.

For more breakfast recipes on Stagetecture, click here.