Make these crunchy breadsticks using Kalamata olive tapenade and rosemary. Serve with warm marinara sauce for a great appetizer.
cup Kalamata olive tapenade
teaspoon chopped fresh rosemary leaves
can (11 ounces) refrigerated soft breadsticks
cup marinara sauce, heated, if desired
Heat oven to 350º. Mix tapenade and rosemary.
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.
Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.
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
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.