Twisted Black Olive Breadsticks Food

KALAMATA OLIVE BREADSTICK TWISTS WITH MARINARA SAUCE

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.

BLACK OLIVE TWISTS

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

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.