Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Water - plus

  2. 2 tablespoons 30ml Water

  3. 2 tablespoons 30ml Oil

  4. 1/3 cup 5 1/3g / 1/5oz Cilantro leaves - (packed)

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/2 cup 31g / 1.1oz Cornmeal

  7. 2 1/4 cups 140g / 4.9oz Flour

  8. 1 1/2 teaspoons 7 1/2ml Sugar

  9. 2 teaspoons 10ml Yeast

  10. Filling

  11. 16 oz 454g Refried beans

  12. 16 oz 454g Black olives - drained

  13. 4 1/2 oz 127g Green chiles - chopped

  14. 1/2 cup 118ml Salsa

  15. 8 oz 227g Monterey Jack cheese - shredded

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

  7. This recipe yields ?? servings.


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