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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Seed Breadsticks

Makes: 24 servings
Serving size: 1 breadstick
Prep 15 mins Bake 425°F 8 mins to 10 mins  per batch
Pumpkin Seed Breadsticks
Ingredients
  • 1 13 - 14  ounce package  refrigerated pizza dough
  • 1  egg, beaten
  • 1 - 3  tablespoons  shelled pumpkin seeds, plain sesame seeds, and/or black sesame seeds,
  •  Coarse salt or salt
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.

2. 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)
  • Servings Per Recipe 24,
  • cal. (kcal) 39,
  • Fat, total (g) 1,
  • chol. (mg) 9,
  • carb. (g) 6,
  • Monosaturated fat (g) 1,
  • pro. (g) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • sodium (mg) 75,
  • Potassium (mg) 17,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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