Mediterranean Breadsticks with Roasted Red Pepper Coulis

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Mediterranean Breadsticks with Roasted Red Pepper Coulis


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2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® Pure Olive Oil
1 large onion, cut into 1/8-inch slices (about 2 cups)
.25 teaspoon sugar
.125 teaspoon salt
.33 cup drained sun-dried tomatoes in oil, cut into 1/8-inch slices
.25 cup crumbled feta cheese
2 cans (11 oz each) Pillsbury® refrigerated original breadsticks (24 breadsticks)
.5 cup drained roasted red bell peppers (from 7-oz jar)
.25 teaspoon salt
10 fresh basil leaves, chopped (about 2 tablespoons)
2 tablespoons Crisco® Pure Olive Oil


Prep: 45 Minutes
Cook: 20 Minutes

HEAT oven to 350°F. Heat 10-inch skillet over medium-high heat. Add butter and 1 tablespoon oil; heat until butter is melted. Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/8 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown. Remove from heat; stir in tomatoes and cheese. Set aside.


UNROLL breadstick dough into 2 sections. Separate breadsticks, leaving pairs of breadsticks together. Spread about 2 teaspoons onion mixture over each pair of breadsticks. For each pair, fold breadsticks together lengthwise; pinch edges of to seal. Twist stuffed breadsticks 3 times; place 1 inch apart on ungreased nonstick cookie sheets.


BAKE  15 to 20 minutes or until golden brown. Cool 5 minutes.


Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well blended. Serve coulis with warm breadsticks.



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Created date

January 2011