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Pesto Cane Breadsticks

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 16
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Relish this cane shaped baked breadsticks flavored with pesto - delicious savory appetizers to accompany your meal.
Updated Feb 7, 2011
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a drained 2-ounce jar of diced pimientos instead of the roasted red bell peppers.
  • tip 2
    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

110 Calories, 4g Total Fat, 3g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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