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Focaccia Breadsticks
Ingredients
-
1/2
cup oil-packed dried tomatoes
-
1/2
cup grated Romano cheese
-
2
teaspoons snipped fresh rosemary or 3/4 tsp. dried rosemary, crushed
-
1/4
teaspoon cracked black pepper
-
2
10 ounce package 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.
From the Test Kitchen
- Make Ahead Tip 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
(Focaccia Breadsticks)
- Servings Per Recipe 20,
- Calories 84,
- Protein (gm) 3,
- Carbohydrate (gm) 14,
- Fat, total (gm) 2,
- Cholesterol (mg) 2,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Sodium (mg) 209,
- Potassium (mg) 49,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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These are delicious and so easy to make too! I made them the day before and warmed them up in the oven the day of.
12/27/2011 03:46:06 PM Report Abuse