Relish this cane shaped baked breadsticks flavored with pesto - delicious savory appetizers to accompany your meal.
loaf (1 pound) frozen pizza crust and Italian bread dough, thawed
tablespoons chopped drained roasted red bell peppers (from 7-ounce jar)
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.
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.
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.
Heat oven to 375°. Brush again with egg white mixture. Bake 15 to 20 minutes or until golden brown.
Use a drained 2-ounce jar of diced pimientos instead of the roasted red bell peppers.
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 PER SERVING
Serving Size: 1 Breadstick
- 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.