PESTO BREADSTICKS
Our Test Kitchen created these savory breadsticks flavored with garlic pepper and pesto. Whether you serve them with soup, salad or even a pasta supper, these cute twists add fun to any menu.
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Unroll and separate breadsticks; place on an ungreased baking sheet. Combine pesto and garlic pepper; brush over breadsticks. Twist each breadstick three times. , Brush with butter; sprinkle with cheese. Bake at 375° for 10-13 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
PESTO CANE BREADSTICKS
Relish this cane shaped baked breadsticks flavored with pesto - delicious savory appetizers to accompany your meal.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Grease 2 large cookie sheets. Roll dough on lightly floured surface into rectangle, 16x8 inches. Spread pesto over dough. Cut crosswise into sixteen 1-inch strips.
- Twist each strip. Place on cookie sheet; form into candy cane shape. Arrange strips of pepper over twists in dough to cover pesto and look like striped candy cane.
- Beat egg white and water; brush over breadsticks. Cover and refrigerate remaining egg white mixture. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 375°. Brush again with egg white mixture. Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Breadstick, Sodium 210 mg
CHRISTMAS TREE PESTO BREADSTICKS
This is a centerpiece fit for a celebratory gathering. We added extra pine nuts and reduced the olive oil a bit to make a chunky pesto that spreads easily but does not melt out in the oven. Any mozzarella bits sticking out of the "branches" become golden brown and crunchy.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
- Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
- Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
- Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
- Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
- Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
- Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.
SOFT ASIAGO CHEESE CANDY CANES
Relish these cheesy breadsticks twisted into candy canes and served with pesto - a delicious appetizer!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Breadstick, Sodium 250 mg
PARMESAN BREADSTICK "CANDY CANES"
With a few quick twists, butter-and Parmesan-coated refrigerated breadstick dough is transformed into candy-cane shapes - perfect for a holiday dinner!
Provided by My Food and Family
Categories Recipes
Time 28m
Yield 12 servings, 2 "candy canes" each
Number Of Ingredients 3
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.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 1 g, Protein 4 g
TWISTED PESTO BREADSTICKS
The delicious taste of pesto and parmesan cheese fill these breadsticks with flavor. Video Instructions: http://www.rhodesbread.com/recipes/view/2387
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 28m
Yield 9
Number Of Ingredients 3
Steps:
- Spray counter lightly with non-stick cooking spray.
- Combine 4 rolls and roll into a 9x10-inch rectangle.
- Repeat with remaining rolls.
- Spread the pesto onto one of the rectangles.
- Sprinkle cheese on top of pesto.
- Carefully lift the remaining rectangle and lay it on top of the first.
- Press down all over.
- Slice with a pizza cutter to make 9 strips 10 inches long.
- Carefully lift each strip and place them 2 inches apart on a sprayed baking sheet.
- Pinch the ends of each of the strips together and twist each strip 4 or 5 times.
- Bake at 400°F 6-8 minutes or until golden brown.
Nutrition Facts : Calories 260.9, Fat 6.5, SaturatedFat 2, Cholesterol 8, Sodium 494.7, Carbohydrate 40, Fiber 1.5, Sugar 4.3, Protein 10.4
PESTO BREADSTICKS
Make and share this Pesto Breadsticks recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Unroll and separate breadsticks; place on an ungreased baking sheet.
- Combine pesto and garlic pepper; brush over breadsticks.
- Twist each breadstick three times.
- Brush with butter; sprinkle with Parmesan cheese.
- Bake at 375 degrees for 10-13 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 12.1, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.3, Sodium 19.6, Protein 0.3
GRILLED PESTO BREADSTICKS WITH GOAT CHEESE-PESTO SPREAD
Categories Herb Vegetarian Goat Cheese Summer Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 4
Steps:
- Purée goat cheese in processor.Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
- Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.
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VEGAN PARMESAN CHEESE STICKS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.7/5 (23)Total Time 32 minsCategory Appetizer, Side, SnackCalories 86 per serving
- To make the pesto, add all ingredients to a food processor and mix until combined, leaving a little texture. Taste and adjust seasonings as needed. Store covered in the fridge for up to a couple weeks, though best when fresh. Freeze for longer term storage.
- For the breadsticks, add 1 cup warm water – 110 degrees (43 C) or about the temp of bath water – to a large mixing bowl (amount as original recipe is written // adjust if altering batch size). Make sure it’s not too hot or it will kill the yeast. Sprinkle on yeast and let stand until foamy, about 5 minutes.
- Add the sugar, oil, salt and stir. Using a wooden spoon, slowly add the flour and mix until a dough ball forms. You may not be able to add all 3 cups of flour, so add a little at a time until it won’t accept anymore (amount as original recipe is written // refer to the higher end of the range if altering batch size). You will likely add in more while kneading.
- Transfer dough to a lightly floured surface and knead by hand for 30 seconds to 1 minute, or until a smooth ball comes together.
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