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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Better Homes & Gardens, May 2002. Fill these with anything you like- they're awfully cute! Feel free to substitute homemade breadstick dough for the packaged, I'm sure they'll be even better! Ingredients:
1 (10 ounce) package refrigerated breadstick dough (or substitute your own) |
dijon mustard |
prosciutto, snipped and thinly sliced |
parmesan cheese, grated or sliced swiss cheese |
pesto sauce |
pine nuts (optional) |
olive oil |
fresh thyme, chopped |
fresh parsley, chopped |
coarse salt |
honey |
cinnamon |
raisin-nut trail mix |
butter, melted |
italian salad dressing |
parmesan cheese, grated or boursin cheese |
kalamata olive, pitted,chopped |
fresh rosemary, snipped |
Directions:
1. Preheat oven according to breadstick package instructions.
2. Seperate dough into strips.
3. Twist breadstick dough around fillings in a spiral shape.
4. Place breadsticks on baking sheet.
5. Brush with olive oil or melted butter.
6. Sprinkle with salt or fresh/dried herbs.
7. Bake as package directs.
8. VARIATIONS>>Parmesean-Prosciutto: Spread mustard over dough.
9. Layer with prosciutto and cheese.
10. >>PestoPile-on: Spread pesto over dough.
11. Sprinkle with pinenuts, if desired.
12. >>HerbalBlend: Brush dough with olive oil, sprinkle with generous amount of herbs, drizzle top with additonal olive oil and sprinkle with salt.
13. >>TrailMix: Sprad dough with honey, sprinkle with cinnamon.
14. Press trail mix into dough (this one is the one you are most likely to lose some filling on when you twist.) Brush top with melted butter.
15. >>Cheese-Stuffed:Brush dough with italian dressing.
16. Sprinkle with parmesean or spread on Boursin.
17. Drizzle additonal dressing on top.
18. >>Olive-Rosemary:press olives into dough (you are also likely to lose filling with this one) sprinkle top with rosemary.
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