Cheddar Green Olive Breadsticks Recipes

CHEDDAR-GREEN OLIVE BREADSTICKS

Steps:

• Heat oven to 350°. Spray 2 cookie sheets with cooking spray. Stir Bisquick mix, milk, cheese and olives until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Divide dough into 15 equal parts. Roll each into a breadstick about 8 inches long. Place on cookie sheet.
• Brush egg over dough. Bake 11 to 14 minutes or until light golden brown. Serve warm with olive oil or marinara sauce for dipping.

CHEDDAR AND OLIVE BALLS

Steps:

• Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
• Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
• Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

CHEDDAR BREADSTICKS

Steps:

• Place ingredients, in the order recommended by your manufacturer, into the bread pan (mine is liquids first).
• Press the menu button to select the dough program.
• When cycle is completed, remove dough from machine and transfer to a lightly floured surface and punch down to deflate.
• Preheat oven to 375°F and line baking sheets with parchment paper.
• Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide.
• Roll the rectangle so that its width runs from left to right.
• With a pizza cutter or sharp knife, cut strips that are each ½- inch wide.
• Twist each strip so it resembles a cheese straw.
• Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes.
• Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.

BREADSTICKS

Steps:

• Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
• Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
• Grease a baking sheet.
• Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

BAKED CHEDDAR OLIVES

Steps:

• In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.

FRUITY BREADSTICKS

Steps:

• Heat oven to 375°F. Separate dough into 12 breadsticks. Cut in half to make 24 short breadsticks. Bake breadsticks as directed on can, brushing dough with cinnamon sugar before baking.
• While breadsticks are still warm, unroll and remove paper from Betty Crocker Fruit by the Foot. Fold in half lengthwise. Cut into 4 lengths for 4 breadsticks; wrap diagonally around breadsticks.