This is another version of breadsticks… this was kind of an experiment in the sense that I wanted to create a French version of a breadstick but was drawing a blank.
What I did was to take ingredients that were already in my fridge and put them all together. The results?? Les Francophones loved them!!!! Noreniel even took the entire leftover breadsticks batch home with him. He said they would be perfect in his toaster oven… I totally agreed.
SUN-DRIED TOMATO AND ROASTED GARLIC BREADSTICKS
1 tub of refrigerated whole-wheat breadsticks dough – I use Pillsbury brand 3-4 roasted garlic cloves, mashed 2-3 tbs of Sun-dried Tomato Jam 2 tbs Parmesan Cheese Salt and Pepper
- Pre-heat oven to 350° F.
- Take the breadstick dough and lay it flat on a cutting board. Sprinkle with salt and pepper liberally.
- Take the mashed garlic and spread it all across the dough. Do the same with the sun-dried tomato jam. Sprinkle the parmesan cheese on top of the garlic/tomato and pat it all down to make the cheese stick as much as possible.
- Separate the pre-cut dough of breadsticks and twist them And place them on a baking sheet sprayed with canola spray (I always forget this step… please do as I say and not as I do).
- Bake them in oven according to package directions… but I never read the directions, so I always check them after 10 minutes. They take between 10-15 minutes, until they’re nice and puffed and golden brown. They will smell delicious too…