Using refrigerated pizza dough makes these breadsticks SO easy to make. The dried tomato, Romano cheese and rosemary nestled inside each stick gives them an amazing, addictive flavor. They make a great appetizer or accompaniment to any holiday table or family feast.

1/4 cup sundried tomatoes

1/4 cup grated Romano cheese

1 teaspoon fresh rosemary leaves (chopped), or 3/4 teaspoon dried rosemary

1/8 teaspoon black pepper

2 teaspoons water

1 (13.8) package refrigerated pizza dough

Preheat the oven to 350 degrees.

Drain the 1/4 cup of sundried tomatoes, reserving 2 teaspoons of the liquid. Finely chop the tomatoes and place them in a bowl along with the reserved liquid, the cheese,rosemary, pepper and water; set aside.

Unroll the pizza dough and (working on a lightly floured surface) roll the dough into a rectangle about 10 inches by 8 inches in size. Spread the tomato mixture over half of the dough, and fold the other over to cover. Cut into 1/2 inch wide strips.

Place the strips of dough 1 inch apart on an ungreased baking sheet and bake for 12 to 15 minutes, or until golden brown.

Makes 20 large breadsticks. Per breadstick: 82 calories, 2 g total fat, 1 g saturated fat, 0 g trans fat, 14 g carbohydrates, 2 g fiber, 0 g added sugar, 198 mg sodium, less than 1 mg cholesterol.

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