gh.drome-portdeplaisance.com
New recipes

Cheesy Breadsticks

Cheesy Breadsticks


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Prep 5min
  • Total18min
  • Servings12

An easy cheesy breadstick to make for a party!MORE+LESS-

ByTable For Two Blog

Updated October 8, 2014

Ingredients

1

can Pillsbury™ Refrigerated Breadsticks

1/4

cup Muir Glen™ organic Cabernet marinara pasta sauce

Steps

Hide Images

  • 1

    Preheat oven to 375°F and line two baking sheets with silicone baking mats or parchment paper.

  • 2

    Open the Pillsbury™ Refrigerated Breadsticks can and take out the dough.

  • 3

    Gently place 6 breadsticks on each baking sheet and twist them in a spiral fashion.

  • 4

    Once you've twisted them in a spiral, sprinkle cheese all over the top. You can press the cheese down if you want too.

  • 5

    Bake for 11-12 minutes or until cheese is bubbly and starting to brown.

  • 6

    Remove from oven and let cool for a few minutes before serving with warm marinara sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When throwing a party, I like to think about what my guests would love to eat as well as having something easy enough so they don't get the food everywhere.

    I also think about the time that it’ll take to cook the food the day of so I'm not running around like a crazy maniac trying to make elaborate dishes and fail!

    Cheesy breadsticks are fun and easy to make. If you have kids, you can get them to help you twist the dough and sprinkle on the cheese! Best part…they’re portable, so your guests don't have to stand at the table eating. They can dip and go! I also think cheesy breadsticks are a delicious alternative to having dinner rolls and they're ready in no time!

    Here are the three simple ingredients you'll need to make this cheesy goodness happen:

    Put the dough on the two baking sheets and twist!

    Sprinkle cheese on top.

    Bake for 11-12 minutes, or until the cheese is bubbly and golden brown.

    Remove from oven, let cool for a few minutes, and then serve with Muir Glen marinara sauce!


Cheesy Breadsticks

Easy and made from scratch Cheesy Breadsticks like your favorite pizza joint! Recipe includes step by step instructions with photos! Cooking with yeast doesn’t have to be intimidating! #FleischmannsYeast #ad

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.


Using Refrigerated Pizza Dough to make Easy Cheesy Breadsticks

Start by unrolling the pizza dough out onto a cookie sheet that has been sprayed with non-stick cooking spray.

Melt butter in the microwave, then add garlic powder and Italian seasoning.

Spread butter mixture over the top of the pizza dough. I used a brush but you could use the back of a spoon.

Add the shredded mozzarella cheese evenly over the top of the butter mixture.

Followed by the Parmesan cheese.

It is important to cut the breadsticks before you bake them. If you cut down the middle, then you can cut the other way to make your twelve sticks. I actually made a lot more than that on this batch but I prefer the larger sticks.

Bake for 15 minutes at 400 degrees and you not only get a great golden crust but the cheese is perfectly melted.

You may need to go over the cuts you made before you baked the breadsticks one more time, to ensure they pull apart nicely.

The dough rises a little bit but not much, leaving the inside super soft. I love to serve them with Meatball & Mozzarella Skillet or Chicken Parm Ravioli Bake but they would go great with anything. Honestly, they are perfect on their own with a side of marinara. I guess what I am trying to say is…make these bad boys and you will be happy you did.


How to Make Cheesy Pizza Breadsticks

The dough mixes up quick, and rises in only 10 minutes.

Then instead of rolling the crust into a circle, you roll it into a rectangle, so you can make breadsticks!

Cut each strip of dough into 6 inch pieces, and layer a few pieces of pepperoni and a piece of string cheese, cut in half lengthwise.

Form the dough around the pepperoni and cheese and pinch closed. Drizzle with a little olive oil and sprinkle with Parmesan Cheese.

They will bake up in just a few minutes!
And OH that ooey gooey cheese!!

You can eat these on the go, dip in marinara sauce, or serve as a game day appetizer! Everyone will love these Cheesy Pizza Breadsticks!

You can even stuff them with whatever pizza topping is your favorite, if pepperoni isn’t your thing!


Cheese Bread Sticks

It used to be a running joke it my family that I could eat my parents out of house & home, something I am now experiencing with my own two kids. At only 3ft tall, the amount of food they can pack away is terrifying. How am I going to afford to keep them as teenagers?! As such we always need a good supply of snacks – preferably things that won’t send our dentist into cardiac arrest. Cheesy Bread Sticks have always been a winner with my two and with the schools in Edinburgh being off this week for half term, we decided to get baking and make some of our own.

Want new recipes direct to your email?

Subscribe to get our latest recipes and all the news from Baking with Granny.

Growing up the only time I ever really seen bread sticks was at family events, stood in glass, beside a quadrant of dips. I’d happily munch through them, playing dip roulette with my cousins, probably all knowing we’d not see them again until the next party or Christmas celebration.

Now though, with the world of childhood snacking being encouraged to be somewhat healthier than it was in the 90’s it seems that bread sticks are now a staple in most kids diets. It was nursery where my boys first fell in love with bread sticks and now they’ll happily eat through them any day of the year.

Cheese Bread Sticks were something we brought into the mix to try and add a bit of variety. Kids love bread sticks and kids love cheese – of course they’d love Cheese Bread Sticks! And what they love most about these ones is just how easy they are to make. Why not try a batch this half-term and see what you think for yourself?



The instructions couldn’t be easier. It’s less a recipe and more just an assembly process.

  1. Simply unroll your crescent rolls. If you’re using the perforated sheets, pinch the seams closed so the cheese doesn’t leak out.
  2. Now pile your grated cheese on half of the dough. You can use a cheddar blend, mozzarella, pepper jack, American…get creative!
  3. Then sprinkle seasoned salt on top of the cheese. You could also use taco seasoning, or any other seasoning blend you prefer!
  4. Now cut halfway through the dough to make 10 sticks. And then spread it with a little melted butter! These makes them easy to pull apart when they’re baked.
  5. Bake it for 15-ish minutes until it’s golden brown and let it cool for about 5 minutes.

When they’re baked you can cut them all the way through so everyone can grab one!

These are so incredibly easy and will become an easy addition to your weeknight dinners.


  • Author: Sally
  • Prep Time: 1 hour, 40 minutes
  • Total Time: 2 hours
  • Yield: 14 breadsticks
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Description

These are warm and soft garlic breadsticks covered in melted cheese. Use my homemade pizza dough for perfect cheesy garlic breadsticks every time!

Ingredients

Dough

  • 2 and 1/4 teaspoons Red Star Platinum yeast ( 1 standard packet)*
  • 1 and 1/3 cups (320ml) warm water, around 110°F (43°C)
  • 3 and 1/2 cups ( 438g ) all-purpose flour (spoon & leveled), plus more as needed
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 1 Tablespoon ( 13g ) granulated sugar

Toppings

  • 1 small head of garlic
  • ground pepper and sea salt, to taste
  • 1/4 cup ( 60g ) unsalted butter, melted
  • 1/2 cup ( 40g ) grated parmesan cheese
  • 1 cup ( 112g ) shredded cheese (I used half cheddar, half mozzarella)

Instructions

  1. Roast the head of garlic. Click here for easy directions.
  2. Make the dough: In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called “proofing” the yeast. If the yeast doesn’t dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
  3. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  4. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F). I simply placed my bowl on top of the oven as the garlic roasted, which warmed the oven’s surface. Depending on your type of yeast, your dough will have doubled in size in about 1 – 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
  5. Punch the dough down to release the air. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 10 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read below in the notes for freezing instructions.
  6. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Chop up the roasted garlic and combine it with the melted butter in a small bowl. Set aside.
  7. Assemble: Roll each ball of dough out into a 7吆 rectangle on a lightly floured surface or on your silicone baking mat. Top each dough rectangle with melted butter/roasted garlic mixture. Then top with grated parmesan. Using a very sharp knife or pizza cutter, cut rectangles into long strips about 1.5 inches in width. Then, twist each strip up and top with a little more parmesan cheese if desired. See photos above for a visual. Twisting is optional.
  8. Bake breadsticks in two batches – 7 breadsticks per baking sheet. Bake for 16-17 minutes. Then, remove from the oven, push the 7 breadsticks together so they’re all touching, and top with 1/2 cup of shredded cheese. Return to the oven for about 4-5 more minutes or until they’ve reached your desired doneness. Like them extra brown and toasty? Keep in for a few minutes longer. Repeat with second batch and remaining 1/2 cup of cheese. (If you don’t want cheese on top of them, then just bake the breadsticks for 20-25 minutes or until they’ve reached your desired doneness.)
  9. Remove from the oven and enjoy! Cover leftover breadsticks tightly and keep at room temperature for up to 2 days. Baked breadsticks freeze well – up to 2 months.

Notes

  1. Make Ahead & Freezing Instructions: This recipe is enough to make 14 breadsticks. If you do not need 14, here are the freezing instructions: After the dough has risen and you divide the dough in half to form into two rectangles (step 5), you may freeze one of the balls of dough to make breadsticks or pizza at a later time. Or you may simply freeze both balls of dough, separately. Lightly spray all sides of the dough ball(s) with nonstick spray or lightly coat all sides with olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.
  2. Thawing Instructions: Put your frozen dough ball(s) in the fridge overnight or for about 12 hours to thaw. When ready to make the breadsticks, remove the dough from the refrigerator and set out on the counter to rest for 30 minutes and come to room temperature. Continue with step 6.
  3. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: cheesy garlic breadsticks, homemade breadsticks


Easy Cheesy Breadsticks

Looking for the most delicious, easy and cheesy Breadsticks recipe ever? Give this a try!

This Easy Cheesy Breadsticks recipe is so quick and simple! It only takes 10 minutes for cooking and it does make 12 servings!

This is a must try and it was a hit in my house! Share it with your friends and family!

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Servings: 10-12

Ingredients for Easy Cheesy Breadsticks:

10 oz. Can refrigerated pizza crust dough

1 Tbsp. Melted butter

1 tsp. Minced garlic

½ C. Mozzarella cheese shredded

1 Tbsp. Parmesan cheese

1 Tbsp. Dried basil

How To Make Easy Cheesy Breadsticks:

Step 1. Preheat the oven to 425 degrees.

Step 2. Lay the pizza dough out flat on a piece of parchment paper, and shape it into a rectangle roughly the size of your baking sheet.

Step 3. Mix together the melted butter and minced garlic, and brush the mixture onto the dough.

Step 4. Sprinkle the dough with salt and pepper to taste as well as the dried basil.

Step 5. Add the mozzarella cheese and parmesan cheese to the dough.

Step 6. Slice the dough in long strips, and then in half across to create breadstick shapes with a pizza cutter, but do not separate the dough.

Step 7. Bake for 10-12 minutes, separate the breadsticks and serve with dipping sauce if desired.

Done! Share this good recipe with your friends on Facebook and Pinterest!


Instructions

  1. Preparing the Tang Zhong/Water Roux:
  2. Add 1 oz. bread flour to 5 oz. water in a sauce pan. Stir to mix.
  3. Turn the heat to low and keep stirring the mixture until it becomes paste-like. Use a candy/cooking thermometer to monitor the temperature. Remove from the heat once the mixture reaches 149°F (65°C)
  4. Transfer the mixture into a glass or stainless steel bowl. Cover the surface with saran wrap/cling wrap. Let it sit to cool down to room temperature or refrigerate for later use.

Tang Zhong Dough:

  1. Attach the dough hook on your mixer. Transfer the Wet Ingredients to the bottom of the mixing bowl. Add in the salt and sugar first and then the other Dry Ingredients with the yeast added last.
  2. Set the speed to low. When all the ingredients are well combined and the dough is not sticking to the side of the bowl, then turn the speed to medium speed until gluten forms. TD epending on mixer, mine took about 5-6 minutes.
  3. Slowly sdd the butter to the dough in 3 batches and let it mix at slow speed until the dough looks not sticky. Be patient, this step may take a bit of time. When all the butter is kneaded into the dough, set the speed to medium and let it knead for 6-8 minutes until the window pane test (see picture).
  4. Grease a bowl, round the dough and gently leave it in the bowl. Cover the bowl with saran wrap and let it rise for 40 minutes or until it double in size. Dust your finger with some flour, insert it into the center of the dough until you touch the bottom. If the dough in the hole doesn't rise up, then it is ready for the next step.
  5. Divide the dough into 9-10 smaller portions. Round the dough like a ball, cover with saran wrap and let them rest for 10 minutes.
  6. Line the baking trays with parchment papers.
  7. Next, use your hand to flatten the dough to release the air. Turn the dough bottom side up and roll it up. Seal the opening tightly from one end to the other. Roll it out into a log about 8-10 inches long. Place each log on to the baking tray about 2 inches apart. Cover the baking tray with saran wrap and let it proof for another 40 minutes or until it almost double the size.
  8. Preheat the oven at 350°F (176°C). Prepare the egg wash.
  9. Brush the dough with the egg wash and sprinkle with the cheese and chopped parsley. Bake them for 14-16 minutes. Transfer to cooling rack when is ready.
  10. For freshness, store the Cheese Breadsticks in air tight container.

Watch the video: This Cyst Extraction Gets a Little CHEESY Part 1. CONTOUR DERMATOLOGY


Comments:

  1. Shephard

    Not clearly

  2. Ruhdugeard

    You are absolutely right. In it something is also idea excellent, agree with you.

  3. Jeremi

    Which satisfying topic

  4. Yozshusida

    I'm sorry, but I think you are making a mistake. I can defend my position. Email me at PM, we'll talk.



Write a message