Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light October 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 4 breadsticks)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

Nutrition Facts

107 calories; fat 4.7g; saturated fat 1.1g; mono fat 2.4g; poly fat 0.9g; protein 3.7g; carbohydrates 12.8g; fiber 0.3g; cholesterol 2mg; iron 0.9mg; sodium 249mg; calcium 52mg.
Advertisement