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Rosemary & Olive Breadsticks

:  July/August 1995

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Breadsticks are a great accompaniment to so many meals. Here we press olives and rosemary into prepared pizza dough for a super quick and easy version.


Rosemary & Olive Breadsticks Recipe

Makes: 4 servings, 3 breadsticks each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 8 ounces whole-wheat pizza dough
  • 1 tablespoon chopped, pitted, oil-cured black olives, (about 5)
  • 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
  • 1 teaspoon extra-virgin olive oil

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Preparation

  1. Place oven rack in top position. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
  2. Roll dough on a lightly floured surface into an approximate 10-by-12-inch rectangle. Sprinkle with olives and rosemary, lightly pressing them into the dough with the rolling pin. Fold the dough in half lengthwise and press with the rolling pin. Brush both sides of the dough with oil. Cut the dough crosswise into twelve 1-inch strips and let rest for 5 minutes.
  3. Pick up a strip of dough and gently stretch it, twisting it several times. Set it on the prepared baking sheet. Repeat with the remaining strips. Bake until the breadsticks are well browned, 10 to 12 minutes.

Nutrition

Per serving: 145 calories; 2 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 23 g carbohydrates; 4 g protein; 1 g fiber; 237 mg sodium; 2 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 fat


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Recipe Categories

Style/Theme
Vegetarian
Entertaining, casual
Everyday favorites
Vegan
Type of Dish
Appetizer
Baked Goods, other
Snack
Ease of Preparation
Easy
Total Time
45 minutes or less
Ethnic/Regional
Italian
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Preparation/ Technique
Bake
Meal/Course
Appetizers
Dinner

Snack
Season
Spring
Summer
Fall
Winter
Publication
July/August 1995
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