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cheesy breadsticks recipe
- Total Time: 108 minutes
- Yield: 12–14 breadsticks 1x
- Diet: Vegetarian
Description
Homemade cheesy breadsticks featuring a savory roasted red pepper and feta swirl, perfect as an appetizer or side dish for family dinners or game day snacks.
Ingredients
- 400 g all-purpose flour, plus more for dusting
- 7 g instant dry yeast
- 10 g granulated sugar
- 5 g fine sea salt
- 240 ml warm water
- 60 ml extra virgin olive oil, divided
- 200 g jarred roasted red peppers, drained
- 115 g full-fat cream cheese, softened
- 80 g crumbled feta cheese
- 5 g garlic powder, divided
- 2.5 g onion powder, divided
- 2.5 g dried oregano, divided
- 1 g black pepper
- 170 g shredded low-moisture mozzarella cheese, divided
- 85 g shredded provolone cheese, divided
- 15 g fresh parsley, chopped, divided
- 1 g smoked paprika
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, instant dry yeast, sugar, and salt. Add the warm water and 30 ml of olive oil. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 7-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Make the Filling: While the dough rises, prepare the roasted red pepper filling. In a food processor, combine the drained roasted red peppers, softened cream cheese, crumbled feta cheese, 2.5 g garlic powder, onion powder, dried oregano, and black pepper. Process until smooth and creamy.
- Preheat Oven and Prepare Pan: Preheat your oven to 200 degrees C (400 degrees F). Line a large baking sheet with parchment paper.
- Roll and Spread the Dough: Once the dough has doubled, gently punch it down and roll into a large rectangle (approximately 40×30 cm or 16×12 inches) on a lightly floured surface. Spread the roasted red pepper and feta filling evenly over the entire surface of the dough, leaving a small border along one long edge.
- Roll and Slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Gently flatten the log slightly and cut into 12-14 equal strips, each about 2.5 cm (1 inch) wide, using a sharp knife or pizza cutter. Arrange the strips on the prepared baking sheet.
- Top and Bake: In a small bowl, whisk together the remaining 30 ml of olive oil, 2.5 g garlic powder, and 1.5 g dried oregano. Brush the tops of the breadsticks with the seasoned oil. Sprinkle the remaining 85 g mozzarella and 45 g provolone over the breadsticks. Bake for 15-18 minutes, or until golden brown and bubbly.
- Garnish and Serve: Remove from the oven and let cool for 5 minutes. Drizzle any remaining garlic-herb oil over the breadsticks. Sprinkle generously with half of the fresh chopped parsley and a light dusting of smoked paprika. Serve warm, sprinkled with remaining fresh parsley.
Notes
Ensure yeast is fresh for a good rise. Thoroughly drain and pat dry the roasted red peppers to prevent a watery filling. Roll the dough tightly into a log before slicing to ensure the swirl holds its shape during baking.
- Prep Time: 90 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breadstick
- Calories: 275 calories
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
Keywords: cheesy breadsticks, appetizer, side dish, roasted red pepper, feta cheese, baking, game day snack, comfort food
