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- 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 packagerefrigerated pizza dough
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.
- 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.
- Servings Per Recipe 20,
- cal. (kcal) 84,
- Fat, total (g) 2,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 14,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 1,
- sugar (g) 0,
- pro. (g) 3,
- vit. A (RE) 0,
- vit. A (IU) 49,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 209,
- Potassium (mg) 49,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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