Parmesan Breadstick Candy Canes Food

KRAFT PARMESAN BREADSTICKS

Steps:

• Heat oven to 350°F.
• Pour butter into pie plate, then add cheese to separate pie plate. Unroll, then separate breadsticks.
• Dip 1 breadstick into butter, then in cheese, turning to evenly coat both sides of breadstick with each ingredient. Twist breadstick; place on baking sheet. Repeat with remaining breadsticks.
• Bake 13 to 15 min. or until golden brown. Let stand on baking sheet 1 min. Remove to wire racks. Cool slightly.

EASY PARMESAN BREADSTICKS

Steps:

• In a shallow bowl, combine the cheese, paprika and cumin. Place butter in another shallow bowl. Separate dough into individual breadsticks. Dip in butter, then in cheese mixture. Twist two to three times and place on an ungreased baking sheet., Bake at 375° for 10-12 minutes or until golden brown. Serve immediately.

PARMESAN BREADSTICK "CANDY CANES"

Steps:

• Preheat oven to 350°F. Separate breadsticks; cut each crosswise in half. Dip in butter, then in cheese, turning to evenly coat all sides.
• Twist breadsticks; shape into candy-cane shapes on ungreased baking sheet.
• Bake 14 to 18 min. or until golden brown. Serve warm.

SOFT ASIAGO CHEESE CANDY CANES

Steps:

• Heat oven to 375°. Line 2 cookie sheets with cooking parchment paper. Make roll mix as directed on package, using 1 egg, the butter and water, and adding cheese to dough when mixing.
• Divide dough in half. Mix food color into half of dough. Divide each half into 24 pieces; roll each piece on lightly floured surface into 8-inch rope. Twist 1 red and 1 plain rope together; press ends to seal. Form each twist into candy cane shape. Place candy canes 2 inches apart on cookie sheets; brush with beaten egg. Let stand 5 minutes before baking.
• Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack; serve warm or cool slightly.
• Mix oil and pesto. Serve breadsticks with pesto oil for dipping. Store breadsticks in tightly sealed container at room temperature up to 24 hours.

PARMESAN BREADSTICKS

Steps:

• Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
• On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
• Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
• Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

PARMESAN GARLIC BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.

PARMESAN BREADSTICK CANDY CANES

Steps:

• Separate dough; cut each piece in half to make 16 breadsticks. Dip in butter; coat with cheese.
• Twist and shape into candy cane shapes on ungreased cookie sheet.
• Bake at 350 degrees F for 14 to 18 minutes or until golden brown.

CANDY CANES

Steps:

• In a mixing bowl, cream butter and sugar together until fluffy.
• Add egg, vanilla, extract and salt, beat well.
• Add flour and beat until thoroughly mixed.
• Divide dough in half.
• Add red food coloring to one half.
• Wrap in plastic wrap and chill for 30 minutes.
• For each cookie, on a floured surface shape a teaspoon of plain dough and a teaspoon of red dough into a 4 inch long rope.
• Place ropes side by side and twist together.
• Pinch ends to seal.
• Form into a candy cane shape and place 2 inch apart on ungreased cookie sheets.
• Preheat oven to 350°F.
• Bake for 8- 10 minutes.
• Remove from sheet, cool and brush on icing.