Really easy and tasty! They reheated well too. I made them earlier in the day and when it came time to serve I popped them in the toaster oven for about 8 min on 250-300 and they were great!
Parm and Pepper Breadsticks
Photo: Brian Woodcock; Styling: Telia Johnson
If you have leftover pizza or bread dough, put it to delicious use.
Yield: Serves 4
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Amount per serving
- Calories: 116
- Fat: 4.3g
- Saturated fat: 1.2g
- Sodium: 198mg
- 4 ounces pizza or bread dough
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon black pepper
- Roll dough into an 8 x 4-inch rectangle. Cook olive oil and garlic in a skillet over low heat for 5 minutes. Discard garlic. Brush oil over dough; sprinkle with Parmigiano-Reggiano cheese and pepper. Cut dough into 4 (4 x 2-inch) rectangles. Arrange on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes.
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