* Exported from MasterCook *
Breadsticks, Pesto Parmesan Pull-Apart
Recipe By : Annalise
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- (to 2 1/2C), (240-300 g)
2 1/4 tsp Active Dry Yeast -- (7 g)
1 teaspoon salt
2 tablespoons granulated sugar
2/3 cup water -- (155 ml)
3 tablespoons olive oil
1/4 cup pesto sauce -- (60 g)
3 tablespoons parmesan cheese -- grated
Additional pesto -- for serving, optional
Soft and flavorful pull-apart breadsticks topped with pesto and
parmesan cheese are so fun to eat!
Note: These breadsticks are best the day they are made, but may be
stored at room temperature for up to 3 days.
PREP: 30 MINS
COOK: 15 MINS
Total: 1:30
In the bowl of a stand mixer fitted with a dough hook (or in a large
bowl if mixing and kneading by hand), combine 1 1/2 cups of the
flour, yeast, salt, and sugar.
Heat the water and olive oil in a small saucepan until steaming.
Remove from heat and let sit for 5 minutes, or until temperature is
between 120-130F. Slowly add the water and oil to the dry
ingredients, while mixing on low speed. Use a spatula to scrape down
the bowl as needed.
With the mixer on medium low, add the remaining flour a 1/4 cup at a
time, mixing until incorporated between each addition. Continue
adding flour until the dough clears the bowl and is sticky to the
touch without coming off in your hands.
Knead with a dough hook or by hand until smooth and elastic, about 5
to 8 minutes more.
Shape dough into a ball and place in a greased bowl and cover with
plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
Gently push down on the center of the dough to release the gases and
knead by hand on a clean surface a few times.
Divide dough into 12 pieces and roll each into a rope about 8" long.
Place on a half sheet pan or inside a 9x13" pan that has been greased
or lined with parchment paper. Cover with plastic wrap and let rise
until doubled, about 30 to 45 minutes.
Preheat oven to 375F. Brush breadsticks with pesto and sprinkle with
parmesan cheese. Bake until golden, about 15 minutes. Let cool
briefly before serving with additional pesto, if desired.
Cal 237, Fat 6g, Carb 38g, Sod 263mg, Fiber 2g, Pro 6g
S(Internet address):
https://www.completelydelicious.com/pesto-parmesan-pull-apart-breadsticks/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 147 Calories; 6g Fat (38.9%
calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1218