These breadsticks turn bean soup into a super lunch. Brush the dough with oil, coat with the cheesy seasoning blend, cut into thin strips, and bake until browned and crisp. For best results, bake only one sheet at a time.
1 (11-ounce) can refrigerated French bread dough
2 tablespoons olive oil, divided
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
2 tablespoons lightly toasted sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
How to Make It
Preheat oven to 425°.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle on a lightly floured surface. Brush dough evenly with 1 tablespoon oil. Combine cheese and the next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with remaining cheese mixture. Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray. Bake in batches at 425° for 4 minutes or until golden and crisp.
Although the french bread dough was a little hard to work with, this recipe was wonderful and easy to make once the dough was rolled out. I have received so many compliments, everyone that I have given some has just loved it, I'll be making this often.
I had a lot of trouble working with the refrigerated French Bread dough -- couldn't get it to roll out to the measurements listed and it was not easy to do the cutting into sticks. I did enjoy the flavor of the seeds but i would not classify this as an easy recipe.
My family really enjoyed these. We made them to go with chicken and wild rice soup and they were a good pairing. Pretty easy to pull together. I would serve these to company in the future with a soup or chili.
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