Tuesday, March 20, 2012

Tasty Tuesday - Cheesy Breadsticks

I've mentioned before that I'm part of a babysitting co-op. One of the nice things about this group of ladies (as well as with some of the other groups I'm involved with) is that when someone has a major life event, people step in to help out. One of our members just had another baby, so we're bringing her meals for a few weeks. Last night, I signed up to bring sides and a dessert.

With very ripe bananas in the house, choosing banana bread for the dessert was a no brainer. The harder idea was something fun and creative to go with the spaghetti another friend was making. Finally, I had a brilliant idea. And no, it didn't have anything to do with the pizza dough I had sitting in my fridge from the pizza I'd had to make Little Miss on Friday. Ok, so maybe it did.

Now? I'm regretting only making six for her. I could really use one of these now - especially after looking at the photos again!

Cheesy Breadsticks

One recipe pizza dough
2 oz mozzarella cheese

Make the pizza dough as you normally would - or use the stuff you bought at the store - and let it go through its first rise as needed.

Grab a chunk of dough, about the size of a meatball or small ice cream scoop. Use a little extra flour to keep it from sticking to your fingers and flatten the dough into a rectangle about six by two inches.

Scoop up a bit of the mozzarella and place it in a line through the middle of the dough. Pinch the edges of the dough together. I use my pointer finger to press down the dough in the middle then lift it quickly and use my middle finger and thumb to press them together. Carefully roll the breadstick on the counter to ensure the dough seam will stay sealed.

Place a little extra cheese on the tops of the breadsticks, and place them on your cooking surface - either silpat on a cookie sheet or on a pizza peel sprinkled with cornmeal. Start preheating your oven to 450 degrees, and let the dough rise while your oven preheats. Bake the breadsticks for ten minutes, shoving them from the pizza peel onto your pizza stone or simply placing your cookie sheet in the oven.

When the are done, remove them and serve them immediately. These do not stay fresh for the next day well, so try to eat them immediately - as if that would be difficult!

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday. Also posting now with A Southern Fairytale and her Mouthwatering Monday.


Steph at Problem Solvin' Mom March 20, 2012 at 6:28 PM  

Excuse me while I drool :) making this with my baked spaghetti next week!

Alicia The Snowflake March 20, 2012 at 9:55 PM  

These look great! I am hosting a meeting at my house Thursday evening and needed a good finger foods recipe. I think I will definitely be making these! Thanks for sharing!

Michelle March 21, 2012 at 10:45 AM  

Steph - It would be perfect with that. And it makes way more than 6. I stole the rest of the dough to make bagel dogs for dinner for the wee ones. I realized I forgot to clarify that ;)

Alicia - That's definitely finger food. And because you're making it, you can decide how big or small you want to make them. Just note that if you make them small, you want to shorten the cook time a little. Have fun!

septembermom March 21, 2012 at 1:38 PM  

Oh how I love cheese...right behind chocolate!!

Michelle March 22, 2012 at 2:20 PM  

Kelly - Me, too. Would you believe I just had a slice of cheddar for "dessert?" Go fig.

Sandra March 23, 2012 at 8:47 AM  

These look so yummy! And it's so easy! Gotta try them soon!

Pat March 24, 2012 at 1:24 PM  

These look mouth-watering!

Meghan @JaMonkey March 25, 2012 at 4:35 PM  

These look super tasty. I'm pinning this so I can make it later.

Michelle March 28, 2012 at 6:46 PM  

Sandra - They are both. I'd love to hear what you think when you try them.

Pat - They are. Especially warm out of the oven mmmmmmm!

Meghan - Perfect. They're tasty and easy, which is probably just what you need right about now.

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