Pesto Breadsticks Recipes

CHRISTMAS TREE PESTO BREADSTICKS

Steps:

• Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
• Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
• Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
• Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
• Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
• Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
• Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.

PESTO BREADSTICKS

Steps:

• Unroll and separate breadsticks; place on an ungreased baking sheet. Combine pesto and garlic pepper; brush over breadsticks. Twist each breadstick three times. , Brush with butter; sprinkle with cheese. Bake at 375° for 10-13 minutes or until golden brown. Serve warm.

PESTO CANE BREADSTICKS

Steps:

• Grease 2 large cookie sheets. Roll dough on lightly floured surface into rectangle, 16x8 inches. Spread pesto over dough. Cut crosswise into sixteen 1-inch strips.
• Twist each strip. Place on cookie sheet; form into candy cane shape. Arrange strips of pepper over twists in dough to cover pesto and look like striped candy cane.
• Beat egg white and water; brush over breadsticks. Cover and refrigerate remaining egg white mixture. Cover and let rise in warm place about 30 minutes or until double.
• Heat oven to 375°. Brush again with egg white mixture. Bake 15 to 20 minutes or until golden brown.

TWISTED PESTO BREADSTICKS

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine 4 rolls and roll into a 9x10-inch rectangle.
• Repeat with remaining rolls.
• Spread the pesto onto one of the rectangles.
• Sprinkle cheese on top of pesto.
• Carefully lift the remaining rectangle and lay it on top of the first.
• Press down all over.
• Slice with a pizza cutter to make 9 strips 10 inches long.
• Carefully lift each strip and place them 2 inches apart on a sprayed baking sheet.
• Pinch the ends of each of the strips together and twist each strip 4 or 5 times.
• Bake at 400°F 6-8 minutes or until golden brown.

GRILLED PESTO BREADSTICKS WITH GOAT CHEESE-PESTO SPREAD

Steps:

• Purée goat cheese in processor.Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
• Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.

SHEET PAN GARLIC BREADSTICKS RECIPE

Steps:

• In the bottom of your mixer (I used a KitchenAid mixer), mix together water, sugar, and yeast using your dough hook attachment. Let it rest for 5 minutes.
• Add in the salt and flour and mix until it's all incorporated. Mix on high speed for 5 minutes, then let dough sit and rest for 5 more minutes.
• Melt the butter and pour half into the bottom of a large baking sheet (I used a cookie sheet that was 17"x 10"x 1"). Spread the butter around the entire pan using a spatula.
• Place the bread dough in the center of the pan and let it sit for a few minutes.
• Spread the dough out (I just used my hands) to the edges of the pan. Pour the rest of the melted butter on top of the breadsticks and spread evenly using a spatula.
• Sprinkle your favorite seasonings on top. For this, anything goes - I use a combination of my favorite seasonings that I have in my pantry (garlic powder, oregano, thyme).
• Sprinkle your seasonings all over the butter, then top with some fresh shredded Parmesan.
• Using a pizza cutter, cut your dough into small breadsticks (doing this before they cook makes it so easy to cut up after they cook). I did rows of 3 x 12 and got 36 breadsticks. You can make these as long or short as you want.
• Stick these breadsticks in a preheated oven at 170 degrees and cook for about 8 minutes (they should rise about an inch during this time). Turn up your oven to 350 degrees (while your breadsticks are still in there - they will continue to bake while the oven preheats) and bake breadsticks for 12-15 more minutes or until they start to turn golden.
• Remove from oven and let cool for a few minutes, then follow the indentations using a pizza cutter to cut the breadsticks.