Cheesy Breadsticks Recipes

CHEESY GARLIC BREADSTICKS

Steps:

• In a large bowl or stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to combine and let rest for 5 minutes. Add the remaining 1/4 cup warm water, olive oil, salt and vinegar.
• Begin mixing on medium-low speed and gradually add the flour --knead for a few minutes, or until the dough is smooth and elastic (it should be slightly sticky, but not so sticky that it sticks to your clean fingertip). Mine is usually ready with 1 1/2 cups flour) Cover the bowl with a dry towel and allow to rest in a warm place for 1 hour.
• Preheat oven to 475 degrees F with a pizza stone inside or upside down cookie sheet inside.
• Gently punch the dough down. Place a large piece of parchment paper on your counter and use your hands (or a rolling pin, but it's easier with your hands) to spread the dough into a rectangle about 1/3 inch thick.
• Mix melted butter and garlic in a small bowl then spread mixture evenly over dough, all the way to the edges. Top with parmesan and mozzarella cheeses.
• Transfer the dough (still on the parchment paper) onto the hot pizza stone in the oven. Bake for 8-12 minutes or until golden and bubbly.
• Serve with dipping sauces like marinara sauce or ranch.

CHEESY BREADSTICKS

Steps:

• In food processor, combine the flour, salt, cayenne and baking powder.
• Pulse several times to mix.
• Add the butter and cheese, then pulse for about 30 seconds, or until the ingredients are well mixed (it should resemble slightly moist flour).
• Add the sour cream and pulse on and off for about 1 minute, or until the ingredients come together as a moist, doughy clump.
• Remove the dough from the food processor, form into a ball, then cover in plastic wrap and refrigerate for at least 2 hours.
• Preheat oven to 425 degrees.
• Line a baking sheet with parchment paper, or coat it with cooking spray.
• On a lightly floured counter, roll out the dough into a large rectangle about 1/8-inch thick.
• Trim the edges to create a neat rectangle.
• Using a knife or a pizza cutter, cut the dough into strips 6 inches long and about 1/2 inch wide.
• Combine the scraps and repeat with remaining dough to make about 18-24 sticks.
• Gently twist each strip to create a spiral, then arrange them on the prepared baking sheet.
• Bake for 8 minutes, or until lightly browned.

EASY CHEESY BREADSTICKS

Steps:

• Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-rectangle. Transfer to prepared baking sheet or pizza pan. In a small bowl, whisk together butter, garlic and Italian seasoning. Brush butter mixture over the surface of the dough in an even layer, leaving a 1/2-inch border; sprinkle with mozzarella. Place into oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese has melted. Serve immediately.

CHEESY BREADSTICKS

Steps:

• Preheat over to 400*.
• In a shallow bowl, combine the first five ingredients; set aside.
• Divide dough into 16 pieces; roll each into a 6-in. rope.
• Dip the ropes in butter, than roll in cheese mixture.
• Place 2-in. apart on greased baking sheet.
• Let rest for 10 minutes.
• Bake for 10-12 minutes or until golden brown.

CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat oven to 425°. Process cauliflower in batches in a food processor until finely ground. Microwave, covered, in a microwave-safe bowl on high until tender, about 8 minutes. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Return to bowl., Meanwhile, in another bowl, mix cheeses together. Stir half of cheese mixture into cauliflower, reserving remainder. Combine next 6 ingredients; stir into cauliflower., On a baking sheet lined with parchment, shape cauliflower mixture into an 11x9-in. rectangle. Bake until edges are golden brown, 20-25 minutes. Top with reserved cheese; bake until melted and bubbly, 10-12 minutes. Cut into 12 breadsticks. If desired, serve with marinara sauce.