Cheese Filled Breadsticks Recipes

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

CHEESE STUFFED BREADSTICKS

Steps:

• Separate breadstick dough.
• Open each package of string cheese.
• Divide string cheese pieces in half.
• Take 1 piece of cheese and wrap breadstick dough around it taking care to seal it completely.
• Place each breadstick on a cookie sheet sprayed with Pam.
• Spread garlic seasoning that is provided in the package on breadsticks.
• Sprinkle with parmesan cheese.
• Bake at 375 for 11-12 minutes.
• Do not overcook.
• Serve immediately.

HOW TO MAKE CHEESE STICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
• Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
• Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
• Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
• Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
• Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

STUFFED BREADSTICKS

Steps:

• Peheat oven 450 degrees.
• Mix baking mix and milk together until it becomes a soft dough approximately 30 seconds.
• Generously dust surface with baking mix (bisquick) and turn dough onto it.
• Take a rolling pin and softly roll dough in the baking mix, just enough to coat it.
• Form into a ball and knead the dough about 10 times.
• Roll the dough into a 12x8 in rectangle.
• Cut the dough into 8 6x2 inch long rectangles.
• Wrap each long strip around a piece of cheese.
• Pinch the ends and smooth inward to seal the ends.
• Gently roll the wrapped cheese on surgace to ensure closure.
• Place each piece with the seem down onto a ungreased foil lined cookie sheet.
• Bake for approximately 7-10 minutes or until golden.
• In a small bowl, mix margarine and garlic powder together.
• Brush each bread stick with the garlic butter.
• Dip in sauce.
• Enjoy!

TENDER GARLIC CHEESE BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water and milk. Add the sugar, butter, salt, baking soda and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a lightly floured surface; cover and let rest for 10 minutes. Divide into 32 pieces. Shape each into a 4-1/2-in. rope., Place melted butter in a shallow bowl. Place cheese in a second shallow bowl. Dip ropes in butter, then coat with cheese. Place 3 in. apart on lightly greased baking sheets. Combine Italian seasoning and garlic powder; sprinkle over breadsticks. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.

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.