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Pumpkin Seed Breadsticks

Shelled pumpkin seeds and refrigerated pizza dough team up for a crunchy, fast-to-make bread.

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  • Makes: 24 servings
  • Serving Size: 1 breadstick
  • Prep: 15 mins
  • Bake: 8 mins to 10 mins 425°F per batch

Pumpkin Seed Breadsticks

Directions

  1. Preheat oven to 425 degrees F. Lightly grease two large baking sheets. Unroll pizza dough on a lightly floured surface. Using your hands, shape dough into a 12x9-inch rectangle. Brush the dough with some of the egg. Sprinkle with seeds and lightly sprinkle with salt. Use a floured long knife or floured pizza cutter to cut dough crosswise into 1/4- to 1/2-inch wide strips.
  1. Place strips on prepared baking sheets. Bake, one sheet at a time, for 8 to 10 minutes or until golden brown. Cool on wire racks. Makes about 24 breadsticks.

Nutrition Facts (Pumpkin Seed Breadsticks)

  • Per serving:
  • 39 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 75 mg sodium,
  • 6 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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