How To Make Bosco Sticks Recipes

HOW TO MAKE BOSCO STICKS

Steps:

• Preheat your oven to 425 °F (218 °C). Line 2 baking sheets with parchment paper. This will make removing the Bosco sticks easier.
• Turn 1 pound (450 g) of pizza dough onto a floured surface. Cut a 2 lb (910 g) batch of pizza dough in half. Set 1 of the halves aside and turn the other half onto a lightly floured surface. Cover the other half of the pizza dough with a clean tea towel so that it doesn't dry out. You can use store-bought or homemade pizza dough.
• Roll the dough into an 8 by 16 in (20 by 41 cm) rectangle. Try to make the dough about 1⁄4 inch (0.64 cm) thick. If you need to, you can make the rectangle a little longer. Don't make the rectangle thicker than 1⁄4 inch (0.64 cm). The dough will rise and make it thicker. If the dough shrinks when you roll it out, let it sit on the counter for 10 minutes, then try again.
• Cut the dough into 2 by 8 in (5.1 by 20.3 cm) strips. Cut the strips going widthwise. This way, you'll get 8 strips that are 8 inches (20 cm) tall. Use a pizza cutter or a non-serrated knife for this.
• Line the center of each strip with a mozzarella cheese stick. Most mozzarella cheese sticks will be about 1 ounce (28 g). If they are bigger than that, you can cut or tear them in half lengthwise. Don't use whole milk mozzarella cheese. It has a higher moisture content, so it won't hold its shape as well once baked. It'll make a gooey mess.
• Fold the strips in half, then pinch the edges to seal them. Make sure that you fold the strips in half lengthwise, so that they turn into 1 by 8 in (2.5 by 20.3 cm) strips. Pinch the raw edges (not the folded edges) to seal the dough. Roll each breadstick across a lightly floured surface. This will help even it out.
• Set the breadsticks on a baking sheet and wait 30 minutes for them to rise. During this time, you should roll out the remaining 1 pound (cc g) of dough, cut it into strips, and add the mozzarella. By the time you finish, the first batch should be almost done rising. The Bosco sticks will expand to nearly twice their size, so leave about 3 to 4 inches (7.6 to 10.2 cm) between each one.
• Brush olive oil onto the breadsticks. Pour olive oil into a small dish, then dip a basting brush into it. Sweep the brush across the top of each breadstick, reloading the brush whenever it starts to feel dry. Only do this for the Bosco sticks that have finished rising. If the second batch hasn't finished rising, wait a little longer.
• Sprinkle the Bosco sticks with garlic powder, oregano, and salt. Take your jar of garlic powder, and shake it over the breadsticks. Do the same with the oregano and salt. For extra flavor, add a pinch of Parmesan cheese over each breadstick. How much you use of each ingredient really does not matter; just eyeball it. Try to distribute the ingredients as evenly as possible.
• Put them into the oven and set the temperature to 350 °F (177 °C). Don't reduce the temperature before putting the breadsticks in. You want the temperature to gradually drop from 425 °F (218 °C) to 350 °F (177 °C) while the Bosco sticks are in the oven. If you have a big enough oven, you may be able to fit both baking sheets side-by-side. If your oven is not big enough, save the second batch for later. Don't put the second baking sheet on a higher or lower rack. They won't bake evenly.
• Bake the Bosco sticks for 15 to 20 minutes. Start your timer as soon as you reduce the temperature. Don't wait for it to reach 350 °F (177 °C). The Bosco sticks are ready when they turn puffy and golden brown. Repeat the process for the second batch. Remember to raise the temperature to 425 °F (218 °C) first, then drop it to 350 °F (177 °C).
• Wait 5 minutes for the Bosco sticks to cool before serving them. Don't transfer the Bosco sticks to a wire cooling rack; let them cool right on the baking sheet. Once the Bosco sticks are cool enough to handle, transfer them to a serving dish or a serving basket. Serve the Bosco sticks with warm tomato sauce or pizza sauce. Store any leftovers in the fridge. Eat them within 3 days. If you want to, you can reheat leftover Bosco sticks in the microwave for 30 seconds.

BISCUIT STICKS

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.
• Bake 12 to 15 minutes. Serve hot.

EASY CHEESY BREADSTICKS

Steps:

• Preheat oven to 425.
• Unroll pizza dough onto a greased cookie sheet and brush with butter.
• Sprinkle cheeses and spices evenly over the dough.
• With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
• Do not seperate strips.
• Bake for 10-12 minutes or until light golden brown.
• Recut along each strip and remove from cooking sheet.
• Serve sticks warm with marinara sauce.

HOME-FRIED CHEESE STICKS

Steps:

• Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
• Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
• Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

SUPER FLUFFY BREAD STICKS

Steps:

• Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
• Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
• Line a baking sheet with parchment paper.
• Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
• Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.