Oregano & Asiago Breadsticks
Get homemade breadsticks on the table fast--without any kneading or mixing--when you start with prepared pizza dough, then top with dried oregano and Asiago cheese. For a crispier texture more like grissini, roll the breadsticks long and thin and bake until golden. Source: EatingWell Magazine, Soup Cookbook
Ingredients
Directions
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Arrange racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper or coat with cooking spray.
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Divide dough into 16 equal pieces and roll each into a 12- to 14-inch-long breadstick on a lightly floured surface. Place the breadsticks at least 1/2 inch apart on the baking sheets. Brush with oil and sprinkle with Asiago and oregano, pressing if necessary to help it stick.
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Bake the breadsticks on the upper and lower racks, switching the pans halfway through, until lightly brown, 15 to 20 minutes. Transfer to wire racks to cool.
Tips
Tip: Look for balls of prepared whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.
Tip: If your dough “resists” being rolled out, let it rest 10 to 15 minutes, then try rolling it out again.
Nutrition Facts
1 starch, 1/2 fat