Breadstickbones Recipes

Steps:

• Unroll and separate breadsticks. Carefully stretch dough and tie the ends of each breadstick into a knot. With a scissors, snip a small notch in the center. Place on an ungreased baking sheet; brush with butter. , Combine Parmesan cheese and garlic salt; sprinkle over dough. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette in half crossways, and cut away the very last bit of the heel ends. Take each baguette half and slice in half lengthwise (as if you were going to make a sandwich). You should now have 4 equal pieces of baguette. Cut each quarter lengthwise into 3 strips, yielding 12 breadsticks. Brush with the olive oil and sprinkle evenly with the paprika, salt, and pepper. Bake until golden, about 7 minutes. Serve standing upright in a vase or large jar.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
• Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
• Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
• Bake until browned and crispy, 10 to 15 minutes.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
• Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

Steps:

• Breadsticks:.
• Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.
• Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve with Halloween Dip, if desired.
• Halloween Dip.
• In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut cheese into 1-inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies and mix well. Combine cooked ground beef with cheese mixture and serve warm.

Steps:

• Lightly grease one large baking sheet.
• Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.

Steps:

• Make dough using your favorite method- bread machine, mixer or by hand.
• Roll out into a 10x12 inch rectangle.
• Cut into strips about 3/4 inch wide.
• Give each strip a twist and place on a greased cookie sheet.
• Let rise for at least 20 minutes or more if you have time.
• Bake at 375 for 10-15 minutes.
• Brush with butter and sprinkle with garlic salt and parmesan cheese.

Steps:

• Heat oven to 375ºF.
• Spray baking sheet with cooking spray. Place cheese in pie plate.
• Separate breadsticks; cut each crosswise in half. Working with one piece at a time, stretch each to 5-inch length; tie knot at each end. Roll in cheese until evenly coated on all sides.
• Place, 2 inches apart, on prepared baking sheet.
• Bake 8 to 10 min. until golden brown. Meanwhile, mix dressing and hot sauce until blended.
• Cool breadsticks slightly. Serve with dressing mixture.