Sunday, October 3, 2010

Stuffed Bread Sticks

Also from Cooking During Stolen Moments

I had a bit of an issue with these - I messed up the cheesesticks by cutting them longwise - DUH! Also, I apparently had another problem telling "TBSP from TSP" when reading the recipe - I used 1 TBSP of sugar & yeast!  They worked out just fine anyway.  My little son LOVED them "more, more, more". 

I used the dough attachment of my Kitchenaid mixer to avoid kneading the dough. It worked out great. And I'm making another batch of the pizza dough right now for the freezer!

1 t. yeast
1 t. sugar
3/4 c. warm water
1/4 c. olive oil
1/2 t. salt
1/2 t. Italian seasoning, optional
2-3 c. flour
8 mozzarella string cheese sticks, cut in half
32 slices pepperoni
2 T. butter or margarine, melted
Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt

1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and optional 1/2 t. Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

2. On a floured surface, roll dough into a rectangle. (I don’t have any good measurements for you here besides saying not too thin and not too think.) Cut into 16 squares. At the edge of each square, place one piece of mozzarella and two pieces of pepperoni. Roll up and tuck in sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.

3. Drizzle or brush melted butter or margarine over each mini bread stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown.

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