SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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

Focaccia Breadsticks

Makes: 20 servings
Prep 20 mins Bake 350°F 12 mins
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
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe