CHEESY ONION BREADSTICKS
Basic biscuit mix gets a makeover with cheese, green onions and garlic powder. Brushing the breadsticks with melted butter when they come out of the oven adds to the eye appeal.
Provided by Taste of Home
Time 25m
Yield 8 breadsticks.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the biscuit mix, milk, cheese, onions and garlic powder. Turn onto a lightly floured surface; knead 8-10 times. , Roll into an 8-in. x 6-in. rectangle. Cut lengthwise into eight strips. Place on a greased baking sheet. Bake at 375° for 12-15 minutes or until golden brown. Brush with butter.
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 250mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRISPY BREADSTICKS
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.
ONION-FENNEL BREADSTICKS
Steps:
- Heat heavy medium skillet over high heat. Add fennel seeds and stir until just golden brown and aromatic, about 1 minute. Transfer fennel seeds to large bowl. Reduce heat to medium. Add butter and minced onion to same skillet. Sauté until onion is golden brown, about 20 minutes. Cool slightly.
- Preheat oven to 400°F. Add 2 cups flour, yeast, sugar and salt to fennel seeds in large bowl. Stir in hot water and onion mixture. Mix in enough of remaining flour, 1/4 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
- Form dough into ball. Place on lightly floured surface. Cover with towel. Let dough stand 10 minutes.
- Dust 4 cookie sheets with flour. Divide dough in half. Roll each half out on floured surface to 12-inch square. Dust well with flour. Fold each square in thirds and cut crosswise into 1/2-inch-wide strips. Unfold strips. Let dough rest 5 minutes. Stretch each strip to 14 inches. Place strips 1/2 inch apart on prepared cookie sheets. Let breadsticks rest 10 minutes.
- Brush breadsticks lightly with water. Sprinkle lightly with coarse salt. Bake breadsticks until golden brown, about 20 minutes. Cool 15 minutes.
- Reduce oven temperature to 300°F. Return breadsticks to oven and bake until crisp, about 12 minutes. Cool completely. (Can be prepared 2 days ahead. Store in airtight container.)
CRISP ONION BREADSTICKS
Number Of Ingredients 9
Steps:
- Cut rolls in half. Roll each half into a 6-7 inch rope. Twist two ropes together and pinch both ends together. In a shallow bowl combine eggs, flour, salt, parsley flakes, rosemary and cheese. Place the onions in another shallow bowl. Dip each breadstick in the egg mixture, then roll in onions. Place 2-inches apart on large sprayed baking sheets. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F for 15-20 minutes.
Nutrition Facts : Nutritional Facts Serves
CRUNCHY BREADSTICKS
These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.
Provided by Taste of Home
Time 40m
Yield 16 breadsticks.
Number Of Ingredients 8
Steps:
- In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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