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Focaccia Breadsticks

Rated :  Not yet rated
Prep: 20 minutes
Bake: 12 minutes
 
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Focaccia Breadsticks

Ingredients

  • 1/2  cup oil-packed dried tomatoes
  • 1/2  cup grated Romano cheese
  • 2  teaspoon snipped fresh rosemary or 3/4 tsp. dried rosemary, crushed
  • 1/4  teaspoon cracked black pepper
  • 2  10-oz. packages refrigerated pizza dough

Directions

1. Drain dried tomatoes, reserving 4 teaspoons of the oil. Finely snip tomatoes. Combine tomatoes, cheese, rosemary, pepper, the reserved oil, and 4 teaspoons water in a mixing bowl. Set aside.

2. Unroll dough on a lightly floured surface. Roll each portion into a 10x8-inch rectangle. Spread tomato mixture crosswise over half of each rectangle. Fold in half; cut rectangles lengthwise into 1/2-inch wide strips and twist 2 or 3 times.

3. Preheat oven to 350F. Place the twisted dough strips about 1 inch apart on lightly oiled baking sheets. Bake for 12 to 15 minutes or until golden brown. Transfer breadsticks to a wire rack. Cool completely. Makes 20 breadsticks.

4. Make Ahead: Wrap baked and cooled breadsticks in a single layer in heavy foil. (Or, place breadsticks in freezer container, separating layers with waxed paper.) Seal, label, and freeze for up to 1 month. TO REHEAT, wrap desired number of frozen breadsticks in foil. Bake in a 350F oven about 15 minutes or until heated through.

Nutrition Facts

  • Calories 84,
  • Total Fat (g) 2,
  • Saturated Fat (g) 1,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 2,
  • Sodium (mg) 209,
  • Carbohydrate (g) 14,
  • Total Sugar (g) 0,
  • Fiber (g) 1,
  • Protein (g) 3,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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