Recipe by Cooking Light June 1997


Recipe Summary test

8 servings (serving size: 1 breadstick)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Heat oil in a small nonstick skillet over medium heat. Add fennel, pepper, and garlic; sautè 1 minute. Remove from heat, and set aside.

  • Unroll breadstick dough (do not separate into breadsticks). Beginning at center of dough, spread fennel mixture over half of short end of dough, pressing gently. Fold other half of dough over fennel mixture, pinching ends together to seal.

  • Cut dough along perforations to form 8 breadsticks. Twist each folded breadstick, and place on a baking sheet coated with cooking spray. Bake breadsticks at 350° for 18 minutes or until breadsticks are golden.

Nutrition Facts

118 calories; calories from fat 24%; fat 3.2g; saturated fat 0.6g; mono fat 1.3g; poly fat 0.9g; protein 3.1g; carbohydrates 18.4g; fiber 1.1g; iron 0.1mg; sodium 290mg; calcium 5mg.