BREADSTICKS

Preparation Time:  20 Minutes                              

Cooking Time:  15 Minutes

Make Ahead:  Bake the breadsticks
up to 2 days ahead.  When you are
ready to use, reheat them in the
microwave on MEDIUM for
soft breadsticks or bake them
in the oven at 400 degrees for
5 minutes to crisp slightly.

Makes 16 breadsticks

These breadsticks go great with
chicken parmesan and a tossed green
salad.

SHOPPING LIST

Grated Parmesan Cheese, Refrigerated Breadstick Dough, Egg,
Petter, Dried Oregano, Dried Basil

INGREDIENTS

1/4 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 egg white, slightly beaten
1 tablespoon cold water
1 can refrigerated breadstick dough (8 ounce size)

  1. Preheat the oven to 350 degrees.  Spray 2 baking sheets with cooking spray.  Combine the parmesan cheese, oregano, basil and pepper in a small bowl and mix well.  Set aside.
  2. Beat the egg white with water and set aside.  Unroll the breadstick dough and separate at the perforations.  cut each strip lengthwise into 2 separate strips, 1/2 inch thick each.
  3. Brush the dough with some egg white mixture and sprinkle with the cheese mixture.  Fold the dough strips in half lengthwise and twist each strip to form breadsticks.  Press the ends together to seal.
  4. Brush the twists with the remaining egg white mixture and sprinkle with the remaining cheese mixture.  Arrange the breadsticks on the prepared baking sheets and bake until golden brown (about 15 minutes).  Serve warm.

VARIATION

You can substitute finely shredded sharp cheddar cheese for the parmesan cheese.

EXPRESS COOKING

Double the herb and parmesan cheese mixture and keep the extra to use in your favorite egg dishes or casseroles.

Dried egg whites are a great staple to keep on hand.  Look for them in the backing section of most supermarkets.  Follow the package directions and simply dissolve the egg powder in water for the desired amount.

MONEY SAVING TIPS

Dried herbs add a great flavor to most dishes.  You can extend their shelf life by storing them in a call, dark place in a tightly sealed container.  Usually a cupboard away from the stove is the best place.

         

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