Cheesyitalianbatterbreadsticks Recipes

Steps:

• Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

Steps:

• Place all dough ingredients in your bread machine pan according to manufacturers direction.
• Select dough setting.
• When dough cycle is complete, turn out onto floured board and divide dough in half.
• Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope.
• Place 2" apart onto greased baking sheets.
• Cover and let rise in a warm place for about 20 minutes or until doubled.
• Bake at 350° for 15 minutes or until golden brown.
• Immediately brush with butter and sprinkle with Parmesan cheese.
• Note: Be careful not to overbake or they will become tough.

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 an oven to 400 degrees F (200 degrees C). Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside.
• Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside. Spread the cut sides of the hot dog buns with margarine. Sprinkle with the Parmesan cheese mixture and place, margarine-side-up, onto a baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes.

Steps:

• Combine the flour, yeast, salt and sugar in the bowl of a food processor and pulse once or twice. Add 2 tablespoons oil and pulse a few more times. With the machine running, add 1 cup water through the feed tube. Continue to add water, a tablespoon at a time, until the mixture forms a ball. The dough should be a little rough and rather sticky.
• Put some olive oil in a bowl and transfer the dough ball to it, turning to coat well. Cover with plastic wrap and let it rise in a warm place until about double in size, about 1 hour. Knead lightly, forcing out the air, for about 3 minutes. Reshape the dough into a ball, return it to the bowl, cover and let rise in the refrigerator for several hours or up to overnight.
• Heat the oven to 400 degrees F. Lightly grease two baking sheets with olive oil and sprinkle lightly with semolina.
• Cut the dough into 3 pieces; keep the remaining 2 pieces covered while you work with the first. On a well-floured surface, roll a piece of dough out as thinly as possible into a large rectangle about 8 inches long. Use a sharp knife or pastry wheel to cut the dough into roughly 1/4-inch wide breadsticks (slightly smaller is better than slightly bigger).
• To roll thinly with a pasta machine, roll out the dough to a 1/4 inch thickness by hand. Put the dough through the machine with the rollers fixed on the largest setting, then cut the dough into breadsticks roughly 1/4 inch wide and 12 inches long. Repeat with the remaining dough.
• Once you've cut each strip, twist it, as though you were wringing out a washcloth, to create twisted rods. Transfer to the baking sheets, spaced apart, and brush with olive oil. Bake until crisp and golden, 10 to 20 minutes. Cool completely and serve. Breadsticks will keep in an airtight container for up to 1 week.

Steps:

• In bread machine pan, place the water, butter, salt, flour, sugar, Italian seasoning, garlic powder and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. , Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm.

Steps:

• Sauté onions and garlic until transparent. Add the ground beef and taco seasoning. Cook until browned. Remove from heat and set aside.
• Preheat oven to 425˚F (220˚C).
• On a floured surface, cut the pizza dough into 5 strips and place spoonfuls of the beef mixture into the middle of each strip, followed by the Mexican cheese blend.
• Fold and pinch the dough around the cheese and meat along the entire strip, ensuring to close off the ends.
• Brush each breadstick with olive oil and transfer to a baking sheet.
• Bake for 10 minutes.
• Remove from the oven and top each breadstick with more cheese.
• Bake for another 5 minutes or until the cheese is golden brown.
• Enjoy!

Steps:

• Heat oven to 400 degrees.
• In 13x9 pan, melt butter in oven for 3-5 minutes; stir in Italian Seasoning. Meanwhile, in medium bowl stir together flour, cheese, baking powder, and sugar; stir just until moistened.
• Turn dough onto lightly floured surface, knead until smooth, about 1 minute. Roll dough into a 12x6 rectangle, cut into 1" strips. Twist each strip of dough; roll to coat in butter mixture in 13x9 pan and arrange the strips in pan.
• Bake 22-27 minutes or until lightly browned. Serve immediately.