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1 (10 ounce) package refrigerated Breadstick Dough
VARIATIONS
Parmesean-Prosciutto
Dijon Mustard
Prosciutto, snipped and thinly sliced
Parmesan Cheese, grated or sliced swiss cheese
Pesto Pile-On
Pesto Sauce
Pine Nuts (optional)
Herbal Blend
Olive Oil
Fresh Thyme, chopped
Fresh Parsley, chopped
Coarse Salt
Trail Mix
Honey
Cinnamon
Raisin-nut Trail mix
Butter, melted
Cheese-Stuffed
Italian Salad Dressing
Parmesan Cheese, grated or boursin cheese
Olive-Rosemary
Kalamata Olives, pitted,chopped
Fresh Rosemary, snipped
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Preheat oven according to breadstick package instructions. Seperate dough into strips. Twist breadstick dough around fillings in a spiral shape. Place breadsticks on baking sheet. Brush with olive oil or melted butter. Sprinkle with salt or fresh/dried herbs. Bake as package directs. VARIATIONS: Parmesean-Prosciutto: Spread mustard over dough. Layer with prosciutto and cheese. PestoPile-on: Spread pesto over dough. Sprinkle with pinenuts, if desired. HerbalBlend: Brush dough with olive oil, sprinkle with generous amount of herbs, drizzle top with additonal olive oil and sprinkle with salt. TrailMix: Sprad dough with honey, sprinkle with cinnamon. Press trail mix into dough (this one is the one you are most likely to lose some filling on when you twist.) Brush top with melted butter. Cheese-Stuffed: Brush dough with italian dressing. Sprinkle with parmesean or spread on Boursin. Drizzle additonal dressing on top. Olive-Rosemary:press olives into dough (you are also likely to lose filling with this one) sprinkle top with rosemary.
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