Twisted Black Olive Breadsticks Food

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KALAMATA OLIVE BREADSTICK TWISTS WITH MARINARA SAUCE



Kalamata Olive Breadstick Twists with Marinara Sauce image

Make these crunchy breadsticks using Kalamata olive tapenade and rosemary. Serve with warm marinara sauce for a great appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 24

Number Of Ingredients 4

1/4 cup Kalamata olive tapenade
1 teaspoon chopped fresh rosemary leaves
1 can (11 ounces) refrigerated soft breadsticks
1 cup marinara sauce, heated, if desired

Steps:

  • Heat oven to 350°. Mix tapenade and rosemary.
  • Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
  • Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.

Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 90 mg

BLACK OLIVE TWISTS



Black Olive Twists image

Active time: 30 min Start to finish: 4 3/4 hr (includes thawing dough)

Yield Makes 12 soft breadsticks

Number Of Ingredients 7

1 lb frozen pizza dough, thawed
2 tablespoons prepared black olive paste (preferably not tapenade)
1 large egg white, lightly beaten
3/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1 teaspoon kosher salt
parchment paper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
  • Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
  • Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
  • Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
  • Brush twists generously with egg white and sprinkle with fennel, cumin, and kosher salt, pressing to help adhere.
  • Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm.

TWISTED BLACK OLIVE BREADSTICKS



Twisted Black Olive Breadsticks image

Quick and easy appetizer that tastes and looks like it was prepared by an expensive caterer! Ever since my dear friend NCMysteryShopper sent me some Black Olive Paste for Christmas, I have been searching for just the right recipe to try it out! VIOLA! Revised from a recipe found on epicurious.com.

Provided by Mamas Kitchen Hope

Categories     Breads

Time 30m

Yield 12 breadsticks

Number Of Ingredients 5

1 lb frozen bread dough, thawed
2 tablespoons black olive paste (preferably not tapenade)
1 large egg white, lightly beaten
1 teaspoon cumin seed
1 teaspoon kosher salt

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
  • Line 2 large baking sheets with parchment paper.
  • Cut dough into 12 equal pieces.
  • Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
  • Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
  • Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
  • Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere.
  • Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total.
  • Transfer twists to a rack and cool to just warm.
  • Note:.
  • Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.

Nutrition Facts : Calories 2.1, Sodium 150.2, Carbohydrate 0.1, Protein 0.3

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