Twisted Black Olive Breadsticks Recipes

TWISTED PESTO BREADSTICKS

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine 4 rolls and roll into a 9x10-inch rectangle.
• Repeat with remaining rolls.
• Spread the pesto onto one of the rectangles.
• Sprinkle cheese on top of pesto.
• Carefully lift the remaining rectangle and lay it on top of the first.
• Press down all over.
• Slice with a pizza cutter to make 9 strips 10 inches long.
• Carefully lift each strip and place them 2 inches apart on a sprayed baking sheet.
• Pinch the ends of each of the strips together and twist each strip 4 or 5 times.
• Bake at 400°F 6-8 minutes or until golden brown.

BLACK OLIVE TWISTS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
• Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
• Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
• Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
• Brush twists generously with egg white and sprinkle with fennel, cumin, and kosher salt, pressing to help adhere.
• Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm.

TWISTED BLACK OLIVE BREADSTICKS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
• Line 2 large baking sheets with parchment paper.
• Cut dough into 12 equal pieces.
• Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
• Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
• Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
• Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere.
• Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total.
• Transfer twists to a rack and cool to just warm.
• Note:.
• Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.