Pesto Cane Breadsticks

Pesto Cane Breadsticks

Relish this cane shaped baked breadsticks flavored with pesto - delicious savory appetizers to accompany your meal.

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

16

breadsticks

1
loaf (1 pound) frozen pizza crust and Italian bread dough, thawed
1/3
cup pesto
2
tablespoons chopped drained roasted red bell peppers (from 7-ounce jar)
1
egg white
1
tablespoon water
  1. Grease 2 large cookie sheets. Roll dough on lightly floured surface into rectangle, 16x8 inches. Spread pesto over dough. Cut crosswise into sixteen 1-inch strips.
  2. Twist each strip. Place on cookie sheet; form into candy cane shape. Arrange strips of pepper over twists in dough to cover pesto and look like striped candy cane.
  3. Beat egg white and water; brush over breadsticks. Cover and refrigerate remaining egg white mixture. Cover and let rise in warm place about 30 minutes or until double.
  4. Heat oven to 375°. Brush again with egg white mixture. Bake 15 to 20 minutes or until golden brown.
Makes 16 breadsticks
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Simplify
Use a drained 2-ounce jar of diced pimientos instead of the roasted red bell peppers.
Success Tip
Do not use frozen white bread dough in this recipe. It will not hold the cane shape as well when the dough is rising.

Nutrition Information:

1 Serving (1 Breadstick)
  • Calories 110
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 210mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 1g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.