Breadsticks Two Ways

Photo: Jan Smith

Serve these alongside soups or salads. You can make the entire batch with just one of the toppings, if you prefer. For milder heat, substitute pickled banana peppers for jalapeños, or experiment with your own topping combinations. You can bake the breadsticks the night before, cool to room temperature, and store them in an airtight container; serve at room temperature or reheat in the microwave the next day.

Yield: 24 breadsticks (serving size: 2 breadsticks)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 23%
  • Fat: 2.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.6g
  • Carbohydrate: 12.8g
  • Fiber: 0.4g
  • Cholesterol: 1mg
  • Iron: 0.8mg
  • Sodium: 247mg
  • Calcium: 20mg

Ingredients

  • 1 (11-ounce) can refrigerated soft breadstick dough
  • 2 tablespoons reduced-fat shredded cheddar cheese
  • 1 tablespoon diced pickled jalapeño peppers
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon minced pitted kalamata olives

Preparation

  1. Preheat oven to 375°.
  2. Unroll dough; cut in half crosswise. Sprinkle 1 dough half with cheddar cheese and peppers; press lightly into dough. Cut dough half in half crosswise. Separate dough into 12 strips. Twist each piece into a 6-inch-long strip; place on a baking sheet.
  3. Sprinkle Parmesan and olives over second half of dough; press lightly into dough. Cut dough half in half crosswise. Separate dough into 12 strips. Twist each piece into a 6-inch-long strip; place on a second baking sheet. Bake breadsticks at 375° for 12 minutes or until golden brown. Cool on wire racks.
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