Recipes

Focaccia Breadsticks

To make ahead, wrap baked and cooled breadsticks in a single layer in heavy foil. (Or place breadsticks in freezer container, separating layers with waxed paper for up to 1 month) To rehard, wrap desired number of frozen breadsticks in foil. Bake in 350 degree over for 15 minutes or until heated through.

½ cup Bella Cucina Sun-dried Tomato Pesto
½ cup grated Romano cheese
2 teaspoons snipped fresh rosemary or ¾ teaspoon dried rosemary, crushed
¼ teaspoon cracked black pepper
2 10-oz packages refrigerated pizza dough

1. Combine Sun-dried Tomato Pesto, cheese, rosemary, pepper, and 4 teaspoons water in a mixing bowl. Set Aside.
2. Unroll dough onto a lightly floured surface. Roll each portion into a 10x8 inch rectangle. Sprinkle tomato mixture crosswise over half of each rectangle. Fold in half; cut rectangles length-wise into ½ inch wide strips; twist 2 or 3 imes.
3. Preheat oven to 350 degrees. Place the twisted dough strips about 1 inch apart on lightly oiled baking sheets. Bake for 12 to 15 minutes or until golden brown. Transfer breadsticks to a wire rack. Cool completely. Makes 20 breadsticks.

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