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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This is from Better Homes & Gardens. This would go with just about anything. Try them! Ingredients:
2 1/4 cups flour |
2 tablespoons grated parmesan cheese |
1 tablespoon snipped fresh rosemary |
2 teaspoons baking powder |
8 ounces sun-dried tomatoes packed in oil |
3/4 cup milk |
3 tablespoons olive oil |
Directions:
1. Preheat oven to 450.
2. In medium bowl stir together flour, cheese, rosemary, baking powder, and 1 teaspoon salt.
3. Drain tomatoes; finely chop.
4. In a small bowl combine milk and olive oil.
5. With a fork, stir milk mixture and chopped tomatoes into flour mixture just until moistened.
6. On well floured surface knead dough 10 to 12 strokes or until smooth.
7. Roll dough to 16x8-inch rectangle.
8. Cut 32 (8x1/2inch) strips.
9. Twist pairs of strips together.
10. Place on parchment lined baking sheet.
11. Brush with additional milk.
12. Bake 8 to 9 minutes or until golden.
13. Cool on racks.
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