Kalamata Olive Breadstick Twists with Marinara Sauce

Make these crunchy breadsticks using Kalamata olive tapenade and rosemary. Serve with warm marinara sauce for a great appetizer.

  • Prep Time 30 min
  • Total Time 45 min
  • Servings 24

1/4
cup Kalamata olive tapenade
1
teaspoon chopped fresh rosemary leaves
1
can (11 ounces) refrigerated soft breadsticks
1
cup marinara sauce, heated, if desired

  • 1 Heat oven to 350º. Mix tapenade and rosemary.
  • 2 Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
  • 3 Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.

Expert Tips

Look for olive tapenade by cocktail sauce and other condiments in your supermarket.

Assemble these appetizers ahead of time; cover and refrigerate up to 2 hours before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
40
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
90mg
90%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Iron
2%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.