Garlic Cheese Breadsticks

Get baking success every time with recipes like the following, from Fleischmann's Yeast.

by 6  people

add your rating
add a comment
Yield: 12 to 18 breadsticks
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Bread, Quick and Easy, Yeast Breads
Recent Activity:
savings in
  • see savings
    On Sale
    3 1/4 - 3 3/4  cups 
    all-purpose flour
  • see savings
    On Sale
    1   envelope 
    Fleischmann's® Pizza Crust Yeast
  • see savings
    On Sale
    1   tablespoon 
  • see savings
    On Sale
    1 1/2  teaspoons 
  • see savings
    On Sale
    1 1/3  cups 
    very warm water (120 degrees to 130 degrees F)*
  • see savings
    On Sale
    1/3  cup 
    plus 2 tablespoons extra virgin olive oil, divided
  • see savings
    On Sale
    1/2  teaspoon 
    Spice Islands® Garlic Salt
  • see savings
    On Sale
    1 - 2  4 - 8  ounces 
    finely shredded mozzarella cheese
  • see savings
    On Sale
    1/2  teaspoon 
    Spice Islands Italian Herb Seasoning
  • see savings
    On Sale
    Prepared marinara OR pizza sauce

PREHEAT oven to 425 degrees F.
COMBINE 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and 1/3 cup oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
DRIZZLE bottom of greased pizza pan with 1-1/2 teaspoons olive oil. Pat dough with floured hands to fill pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in pizza pan or baking sheet. Form a rim by pinching edge of the dough. Brush dough with remaining 1-1/2 tablespoons olive oil. Sprinkle with garlic salt, cheese and Italian herb seasoning.
BAKE on lowest oven rack for 20 to 25 minutes, until cheese is bubbly and crust is browned.
REMOVE from oven; cut into 1-inch wide strips. Serve with marinara or pizza sauce for dipping.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Add Your Review
Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs
... on the grates so the end result is tender without becoming greasy. This recipe for grilled eggplant with garlic.... Click here to get our Grilled Eggplant with Garlic-Cumin Vinaigrette I took advantage of the newly warm.... The lemony vinaigrette with garlic, cumin, and shallot is drizzled over the still warm eggplant rounds so... read more...
Get Grilling: Beer-Brined Chicken with Citrus and Garlic
... onion and pounded garlic and you have a bright and fresh brine all ready for action. Just... read more...
Ham, Asparagus, and Cheese Breakfast Strata
... fitting for an Easter or Mother's Day brunch, and I found a match with this Ham, Asparagus, and Cheese... can't believe I haven't yet mentioned the cheese! I was also looking forward to trying this recipe..., because Gruyere is one of my favorite cheeses. Its nuttiness and butteriness work well with the bright... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products