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Bake my day: No table should be without these oven-made breadsticks

By Wolfgang Puck, Tribune Content Agency on

1/3 cup (85 mL) garlic-chili oil (recipe follows)

1/4 cup (60 mL) freshly grated Parmesan cheese

2 tablespoons chopped fresh thyme leaves

2 tablespoons crushed red pepper flakes

Preheat the oven to 350 F (175 C). Line 2 baking sheets with parchment paper or aluminum foil.

On a lightly floured work surface, roll out the pizza dough into a long, thin strip about 4 inches (10 cm) wide, 14 inches (35 cm) long, and less than 1/8 inch (3 mm) thick. Brush the surface of the dough evenly but lightly with some chili-garlic oil. Sprinkle with the Parmesan, thyme and red pepper flakes.

Using a pizza cutter, slice the dough lengthwise into strips 1/4 inch (6 mm) wide. Transfer the strips to the prepared baking sheets, laying them he straight or twisting them into spirals as you like; leave a 1/2-inch (12-mm) space between the breadsticks.

Transfer the baking sheets to the preheated oven and bake until the breadsticks are browned and crispy, 10 to 15 minutes, switching and rotating the positions of the baking sheets partway through the time for more even browning.

Transfer the baking sheets to racks to cool. Serve the breadsticks immediately or store airtight until serving.

WOLFGANG'S PIZZA DOUGH

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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