BREADSTICKS - PIZZA HUT STYLE
Under orders from the teenagers in the house, I created recipes for their favourite take out breadsticks and dipping sauce. The dough can easily be made up in the bread machine. The sauce has been posted separately as Dipping Sauce - Pizza Hut Style.
Provided by Chef Dee
Categories Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Add the dough ingredients to the bread machine in the order given, and set to first rise.
- When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick.
- With a pizza cutter, cut the dough into 1x4 inch strips.
- Place on greased cookie sheets and allow the bread sticks to rise until doubled.
- Meanwhile, stir the topping seasonings together with the parmesan cheese.
- Brush the breadsticks heavily with olive oil.
- Sprinkle with the topping. I use an empty spice bottle to shake it on evenly.
- Bake the bread sticks at 350°F for 12 to 15 minutes until golden.
- Serve warm with Dipping Sauce - Pizza Hut Style posted on this site.
APPETIZER PIZZA BREADSTICKS
Please everyone at the party when you serve these Appetizer Pizza Breadsticks. Made with Parmesan, olive oil and ground red pepper, these Appetizer Pizza Breadsticks prove that scrumptious apps can also be simple!
Provided by My Food and Family
Categories Meal Recipes
Time 32m
Yield 16 servings, two sticks each
Number Of Ingredients 4
Steps:
- Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.
- Mix 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza.
- Bake pizza as directed on package. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® Thick & Chunky Salsa, if desired.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 5 g
BREADSTICKS
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
- Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
- Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
- Bake until browned and crispy, 10 to 15 minutes.
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
- Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
PIZZA BREADSTICKS
You'll want to triple this recipe for those sports fans. Make ahead & freeze well wrapped in foil, they'll keep for a couple of months. To serve the frozen pizza sticks preheat oven to 300f, place frozen sticks on a non stick baking sheet and bake for5-8 minutes Either way fresh or frozen they are good
Provided by Bergy
Categories Breads
Time 15m
Yield 12 Pizza Bread Sticks
Number Of Ingredients 9
Steps:
- Heat oven to 300F, Place bread sticks about an inch apart on a baking sheet, foil lined and lightly sprayed with veggie oil In a bowl mix tomatoe paste, water, oil, chili (if using)& pepper, mix well Brush the tops of the bread sticks with this mixture.
- Sprinkle the sticks with the oregano, basil and mozzarella cheese.
- Bake bread sticks until heated through 3-5 minutes and the cheese has melted Cool 1 minute& serve warm.
PIZZA DOUGH BREADSTICKS
Make and share this Pizza Dough Breadsticks recipe from Food.com.
Provided by chainsawtony99
Categories Breads
Time 18m
Yield 2 per person, 5 serving(s)
Number Of Ingredients 3
Steps:
- Cut the pizza crust in to equal sized rectangle sticks and preheat oven to 425.
- Melt the butter down then brush over crust.
- Then cover in cheese and put it in the oven for thirteen minutes.
Nutrition Facts : Calories 53.7, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.8, Sodium 86.4, Carbohydrate 0.1, Protein 1.2
HEALTHY ITALIAN BREADSTICKS OR PIZZA CRUST
Healthy vegan Italian Bread Sticks or Pizza Crust! I've given directions below in how to make this as Italian Bread Sticks, but to turn it into Pizza Crust is quite simple. Simply omit the Italian seasoning, garlic and onion powder from this recipe and roll to fit 2 medium sized pizza pans and TADA you have pizza crust. Freezes well also. From "The Best of Silver Hills Delicious Vegetarian Cuisine" cookbook. Update: Lately I've been making this as a pizza crust without omiting the Italian seasoning, garlic, and onion powder and I think it makes the pizza taste even better.
Provided by Enjolinfam
Categories Breads
Time 1h15m
Yield 12 sticks, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together and knead dough for 5 minutes. Let rise 20 minutes.
- Preheat oven to 350 degrees F. Divide dough in half. Place one half on a floured counter top and roll it out to form a rectangle about 1/2 inch thick.
- Place dough sheets on a vegetable oil-sprayed cookie sheet. Cut dough into thin strips about 1/2 inch apart along the width of the pan. Repeat this process with the remaining dough portion.
- Bake for 30 minutes.
- Serve warm with salads and entrees.
Nutrition Facts : Calories 250.1, Fat 5.3, SaturatedFat 0.8, Sodium 392.3, Carbohydrate 44.5, Fiber 2.8, Sugar 4.6, Protein 6.5
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- In a bowl of your mixer, mix sugar with water until the sugar dissolves. Sprinkle yeast over and mix again. Let it sit for 5 minutes or until foamy.
- When ready, add 1.5 cups of flour, salt and olive oil. Mix with a spatula. Now, using the bread dough attachment, mix the dough on low speed (I use no.2 on my Kitchen Aid) until it is nice and smooth and elastic dough.
- Take the dough out and oil the bottom and sides of the same bowl with oil. Put the dough back in and cover the bowl with plastic wrap or kitchen towel. Let it proof in a warm place until doubled in size.
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