These are easy breadsticks baked pull-apart style and smothered in pizza sauce, mozzarella and Parmesan cheese.
They bake up light and fluffy, golden brown on the bottom and cheesy on top.
They’re the next best thing to eating pizza.
Do you find working with yeast intimidating? I don’t but am not without my fair share of failures, all a part of the learning process.
The more you work with it the easier it gets.
If you take it step by step it doesn’t seem as complicated.
This recipe is fairly fail-proof because you don’t have to mix the yeast with water first, here it’s mixed dry into the flour and then the liquid is added to that.
To start, you make the dough in a mixer and knead it until smooth and elastic.
You know it’s ready when you press it gently with your fingertips and it springs back. It will feel a little spongy and will have lost most of its stickiness.
They don’t have to be perfect!
Each piece is rolled out into an 8-inch long rope and placed side by side on a baking sheet. You can roll them under your palm on a flat surface or between your palms.
It’s a short one that doesn’t take hours of waiting thanks to Fleischman’s rapid rise yeast.
About 30 minutes is all it needs.
When the breadsticks are puffed up and doubled in size they’re ready to bake.
Serve warm with extra sauce for dipping if you like.
- 2 to 2-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 packet Fleischmann's® RapidRise Yeast
- ¾ teaspoon salt
- ¾ cup water
- 2 teaspoons Extra Virgin Olive Oil
- 1 egg white
- ½ cup pizza sauce, plus extra for dunking (optional)
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- dried oregano, for sprinkling on top (like Spice Islands)
- Whisk together 1 cup flour, sugar, dry yeast and salt in a large mixer bowl.
- Combine water and 2 teaspoons olive oil in a small microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture with egg white.
- Beat 2 minutes at medium speed, scraping down the sides of the bowl if needed. Add ½ cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball - it might be a little sticky.
- Knead on
lightlyfloured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes, add more flour as needed if it sticks. Cover with a towel and let it rest 10 minutes.
- Grease (or line with parchment) a medium-sized baking sheet.
- Cut dough into 12 equal pieces. Roll each piece under the palm of your hand or between both palms into an 8-inch rope. Place on the baking sheet side by side so they barely touch each other.
- Spoon the sauce over them and spread it gently from edge to edge. Sprinkle evenly with the mozzarella and the parmesan. Sprinkle oregano over the top and a little salt.
- Spray a piece of plastic wrap with vegetable spray and place it over the top of the breadsticks. Place the pan in the
oven witha boiling hot bowl or pan of water to help it rise until doubled in size about 30 minutes.
- Remove the pan from the oven and preheat to 450 degrees F. Take the plastic wrap off and bake 12 - 15 minutes until golden brown.
- Use a paring knife to cut them apart only going halfway through to make them easier to pull apart. You can also cut them in half to make shorter breadsticks.
- Serve warm with extra sauce for dunking, if desired.
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