Wednesday, February 20, 2008

Breadsticks (twisty style)

We ate at a pizza place several months ago that had THE BEST breadsticks. I've fiddled around with a way to copy their recipe. I use my pizza crust dough- usually I make two pizzas and then use the rest of the dough to make breadsticks.

You'll need food safe dowels- I get them in the cake decorating aisle (of a craft store or Walmart).
I start soaking the dowels in warm water when I make my dough- so they soak for at least an hour while the dough rises and I make my crusts for pizza.

Then roll out pieces of dough into long 'snakes' as my kids call them, roll out all your dough so that the first ones are 'resting' while you roll out the rest, this will make the dough easier to roll onto your sticks.

Then wind them up around the soaked sticks and lay on a cookie sheet. Brush with melted butter and either sprinkle with garlic salt and basil, or brush with butter and then roll in a cinnamon and sugar mix. (Don't sprinkle on the cinnamon and sugar- you'll end up with a burnt, smoky mess).

Here is the rolled out dough and the first couple of one's ready for the oven:
Here is a close up of the oven ready ones (before adding spices):
Here they are out of the oven :

Brush with butter as they come out of the oven while they're hot- this will keep them soft. Baking them on the sticks keeps them moist. They turn out fabulous (and eating them off the sticks is just fun).

And these are my lovely assistants/taste testers:


Sheryl said...

Amber that sounds very yummy I'll have to try that. My husband really wants me to make pizza for him so I might just try this one out.

Kimberly said...

Those look so divine!