Pizza Twist with Balsamic, Garlic, and Herb Jam

These pizza puff pastry twists are a fun twist on classic pizza with their crispy and flaky texture. Flavorful toppings make them the perfect party snack. . .

Ingredients

• sheet Puff Pastry, thawed  ·  1 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 
• can Crushed Tomatoes  ·  16 ounces 
• Parmesan, grated  ·  1 cup 
• Mozzarella Cheese, shredded  ·  2 cups 
• Egg Yolks  ·  2 
• bunch, Basil  ·  1/2 
• Williamson Balsamic, Garlic, and Herb Jam  ·  3 tablespoons 
• Herbie's Pizza Sauce Mix  ·  3 tablespoons 

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the crushed tomatoes, Herbie’s Pizza Sauce Mix, salt, pepper, and 1 tablespoon of Williamson Wines Extra Virgin Olive Oil. Whisk until evenly mixed. Reserve.
3. In a separate small bowl. Beat just the egg yolks with a small whisk or fork. Reserve for later to brush the outside of the pizza twists.
4. Place the thawed puff pastry sheet on a large cutting board. Gently cut the pastry in 1/2 vertically so you end up with two identical rectangles.
5. Assemble the twist. Spread the tomato sauce evenly over the puff pastry, leaving a 1 inch border around the edges.
6. Sprinkle the mozzarella evenly over the sauce, followed by the Parmesan and a pinch of salt & pepper. Then carefully add the second rectangle of puff pastry on top of the sauce and cheese. Gently press down on the edges of the pastry all the way around to seal everything in.
7. Brush the top with the egg wash that you have reserved. Coat the top of the pastry evenly. Do not flip the pastry over just yet. After the pastry is coasted with egg wash, cut the pastry vertically into even strips (1 1/2 inch strips would be ideal).
8. One by one, carefully pick up each strip by each end and slowly twist them 1 1/2 turns as you place them down on the baking sheet. Repeat until all the twists have been formed. Finish by coated the bald spots on each twists with extra pizza sauce, extra egg wash and finally parmesan cheese.
9. Bake for 25–30 minutes, or until the puff pastry is puffed up and golden brown. The cheese should be melted and bubbly.
10. Remove them from the oven and let them rest for 5 minutes. Transfer them to a plate or tray and drizzle with Williamson Wines Balsamic, Garlic, and Herb Jam and garnish with some torn basil pieces.

Jenny's Tip: - Serve both the pizza sauce and jam as dipping sauces for the twists.