CRISPY BREADSTICKS
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.
GARLIC CHEESE BREAD STICKS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Set an oven rack on the bottom position and preheat the oven to 450 degrees F.
- Melt the butter in a pan with the garlic and bring to a simmer. Brush the garlic butter over the bread, lay slices of the mozzarella on top and sprinkle with the chopped parsley.
- Put the bread onto a baking sheet and cook on the bottom rack for about 10 minutes.
CHEESY GARLIC BREADSTICKS
Steps:
- In a large bowl or stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to combine and let rest for 5 minutes. Add the remaining 1/4 cup warm water, olive oil, salt and vinegar.
- Begin mixing on medium-low speed and gradually add the flour --knead for a few minutes, or until the dough is smooth and elastic (it should be slightly sticky, but not so sticky that it sticks to your clean fingertip). Mine is usually ready with 1 1/2 cups flour) Cover the bowl with a dry towel and allow to rest in a warm place for 1 hour.
- Preheat oven to 475 degrees F with a pizza stone inside or upside down cookie sheet inside.
- Gently punch the dough down. Place a large piece of parchment paper on your counter and use your hands (or a rolling pin, but it's easier with your hands) to spread the dough into a rectangle about 1/3 inch thick.
- Mix melted butter and garlic in a small bowl then spread mixture evenly over dough, all the way to the edges. Top with parmesan and mozzarella cheeses.
- Transfer the dough (still on the parchment paper) onto the hot pizza stone in the oven. Bake for 8-12 minutes or until golden and bubbly.
- Serve with dipping sauces like marinara sauce or ranch.
Nutrition Facts : Calories 182 kcal, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 236 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISP CHEESE BREAD STICKS
I like these crispy bread sticks with soup or spaghetti.
Provided by Lynda Sweezey
Categories Other Breads
Time 35m
Number Of Ingredients 6
Steps:
- 1. In a small bowl,combine 1st-5 ingredients. Beat until fluffy & blended.
- 2. Remove crust from bread.Cut loaf in half widthwise. Cut each half horizontally into 1/3's; cut each portion lengthwise into fourth's(strips will be about 4"x1"x1")
- 3. Spread cheese mixture over all sides of strips;place 2" apart on a greased baking sheet. Bake 350 12-15 minutes or until lightly browned.
HOW TO MAKE CHEESE STICKS
These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this. They're very cool for entertaining.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
- Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
- Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
- Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
- Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
- Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 12.4 g, Cholesterol 5.3 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 134.4 mg, Sugar 0.2 g
CRUNCHY BREADSTICKS
These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.
Provided by Taste of Home
Time 40m
Yield 16 breadsticks.
Number Of Ingredients 8
Steps:
- In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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- In a medium bowl, mix both cheeses with the egg, parsley, crushed red pepper and 1/2 teaspoon each of salt and pepper; refrigerate for 15 minutes.
- Using a rolling pin or wine bottle, flatten each slice of bread; arrange with the long sides facing you. Spoon 1 heaping tablespoon of the filling on the lower half of each slice. Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls.
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