This recipe is from Cooking Light Magazine October 2009. The family loved these bread sticks.
1 (11-ounce) can refrigerated French bread dough
2 tablespoons olive oil, divided
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
2 tablespoons lightly toasted sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1. Preheat oven to 425°.
2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle on a lightly floured surface. Brush dough evenly with 1 tablespoon oil. Combine cheese and the next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with remaining cheese mixture. Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray. Bake in batches at 425° for 4 minutes or until golden and crisp.
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