Focaccia Breadsticks
Recipe from Better Homes and Gardens

Dress up plain breadsticks with this quick-and-easy recipe that calls for dried tomatoes, Romano cheese, and rosemary. Use the make-ahead option when time is short.


Focaccia Breadsticks

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Servings: Makes 20 breadsticks.
Prep Time: 20 mins
Total Time: 32 mins
Related Categories: Focaccia Bread, Low Calorie, Low Fat, Low Sodium
 
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Ingredients
  • 1/2  cup
    oil-packed dried tomatoes
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  • 1/2  cup
    grated Romano cheese
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  • 2  teaspoon
    snipped fresh rosemary or 3/4 tsp. dried rosemary, crushed
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  • 1/4  teaspoon
    cracked black pepper
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  • 2  10-oz. packages
    refrigerated pizza dough
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Directions
1.
Drain dried tomatoes, reserving 4 teaspoons of the oil. Finely snip tomatoes. Combine tomatoes, cheese, rosemary, pepper, the reserved oil, and 4 teaspoons water in a mixing bowl. Set aside.
2.
Unroll dough on a lightly floured surface. Roll each portion into a 10x8-inch rectangle. Spread tomato mixture crosswise over half of each rectangle. Fold in half; cut rectangles lengthwise into 1/2-inch wide strips and twist 2 or 3 times.
3.
Preheat oven to 350F. Place the twisted dough strips about 1 inch apart on lightly oiled baking sheets. Bake for 12 to 15 minutes or until golden brown. Transfer breadsticks to a wire rack. Cool completely. Makes 20 breadsticks.
4.
Make Ahead: Wrap baked and cooled breadsticks in a single layer in heavy foil. (Or, place breadsticks in freezer container, separating layers with waxed paper.) Seal, label, and freeze for up to 1 month. TO REHEAT, wrap desired number of frozen breadsticks in foil. Bake in a 350F oven about 15 minutes or until heated through.
Nutrition information
Calories 84, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 2 mg, Sodium 209 mg, Carbohydrate 14 g, Total Sugar 0 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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