Makes 8 servings
|1||package (11 ounces) refrigerated breadstick dough (8 breadsticks)|
|1||tablespoon grated Parmesan cheese|
|1/8||teaspoon ground red pepper|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried oregano|
|1/2||teaspoon dried thyme|
|2||tablespoons olive oil|
|1||tablespoon garlic powder, divided|
- Preheat oven to 350°F. Separate and unroll strips of dough. Twist each breadstick several times and place on greased cookie sheet about 1 inch apart. Press ends firmly onto pans to anchor.
- Combine cheese and red pepper in small bowl. Combine basil, oregano and thyme in another small bowl.
- Brush all breadsticks with olive oil. Sprinkle 2 breadsticks with 1 teaspoon garlic powder each. Sprinkle 2 breaksticks with 1 teaspoon cheese mixture each. Sprinkle 2 breadsticks with 1/2 teaspoon herb mixture each. For remaining 2 breadsticks, sprinkle each with remaining garlic powder, cheese mixture and herb mixture.
- Bake 15 minutes or until golden brown. Transfer to wire rack to cool 5 minutes. Serve warm.
You can easily adapt this recipe by sprinkling on your own favorite toppings. Try sesame or poppy seeds, seasoned salt, onion powder or cinnamon and sugar.
|Serving Size:||1 breadstick|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||38 %|
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