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Kalamata Olive Breadstick Twists with Marinara Sauce

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Kalamata Olive Breadstick Twists with Marinara Sauce
  • Prep 30 min
  • Total 45 min
  • Servings 24
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Make these crunchy breadsticks using Kalamata olive tapenade and rosemary. Serve with warm marinara sauce for a great appetizer.
Updated Sep 14, 2015

Ingredients

  • 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

Steps

  • 1
    Heat oven to 350°. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for olive tapenade by cocktail sauce and other condiments in your supermarket.
  • tip 2
    Assemble these appetizers ahead of time; cover and refrigerate up to 2 hours before baking.

Nutrition

40 Calories, 1g Total Fat, 1g Protein, 7g Total Carbohydrate

Nutrition Facts

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