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Focaccia Breadsticks

Makes: 20 servings

Prep 20 mins Bake 350°F 12 mins

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

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,
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 (�g) 0,
Cobalamin (Vit. B12) (�g) 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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