For year-round enjoyment, omit licorice and do not cut up bread dough. Place dough on baking sheet and brush with egg. Top with cheese and oregano and bake as directed.
Makes 8 servings
|1||can (11 ounces) refrigerated French bread dough|
|2||tablespoons grated Parmesan cheese|
|1||teaspoon dried oregano leaves|
|2||(12-inch) pieces black string licorice|
- Preheat oven to 350°F. Lightly grease baking sheet.
- Cut bread dough into 8 equal pieces; roll each piece into 10-inch length. Fold top 1/3 of dough down, leaving 3 inches at bottom. Twist doubled top 2/3 portion to form broom handle. Cut bottom part into 5 or 6 lengthwise strips to form bristles of broom. Place shaped dough pieces, about 2 inches apart, on prepared baking sheet.
- Beat together egg yolk and water with fork; brush evenly onto dough. Combine Parmesan cheese and oregano in small bowl; sprinkle evenly onto bottom portions of brooms.
- Bake 15 to 20 minutes or until golden brown. Remove to wire rack; cool slightly.
- Cut licorice evenly into 8 lengths; wrap around bottoms of brooms to "tie" bristles.
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