Pesto Cane Breadsticks

  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 16
Pesto Cane Breadsticks

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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