Cheesy Breadsticks

Submitted by CookingONTheSide

"These are baked bread sticks laced with cheese and just a hint of cayenne. I got this recipe from a newspaper, which stated the recipe is from 5 Spoke Creamery. Plan ahead, the dough has to refrigerate for at least 2 hours, which is included in the preparation time."

 

• Ready In: 2hrs 40mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1 1⁄2 teaspoons baking powder
• 4 tablespoons butter or 4 tablespoons margarine, cut into small pieces
• 1⁄2 cup cheddar cheese or 1/2 cup monterey jack cheese, shredded
• 3 tablespoons sour cream or 3 tablespoons creme fraiche

directions

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

Reviews

[I'mPat]

These were just so good served with recipe #264067. I had a oops moment in that I forgot about the 2 hour chill time and the dough only got 15 minutes but when eaten with the soup they had a light crumbly texture and oh you could really taste the cheese (I used a mix blend of cheddar, mozzarella and parmesan) and between 3 of us we managed to polish off 14 of the 16 sticks with the DS taking the other 2 for a morning snack at work, or at least he is tomorrow, as Lalaloula commented they can be addictive especially if you have a preference of savoury. Thank you Lainey6605 for a great recipe and Lalaloula for her recommendation in I Recommend Tag Game.

 

[Lalaloula]

Lainey, these breadsticks are very nice. They are flaky, crunchy and addictive. :)<br/>I think for my taste they are a little too plain, so that next time Im making these Ill just up the cayenne pepper and also add some garlic powder and normal pepper. But your recipe is a wonderful starting point and Im so happy that I chose to make these for our New Year's Eve nibbles. Everyone loved these!<br/>As I was a little short on time, I skipped the chilling part and these still came out lovely!<br/>THANK YOU SO MUCH for sharing your great recipe here with us!

 

[Lizzie_Rodriquez]

I made these because they were ingredients I had on hand and it was very easy and yummy. I added some garlic salt and subbed mozzarella for the cheddar. It still was very good though I did have to bake longer to get them to be golden. (12 mins instead)

 

[Noo8820]

Mmm..yummy.I love the fact that this is all done in the processor,which also makes prep time very fast. These baked up beautifully,and we are currently munching them still warm from the oven,as the smell is just too much to resist! Thanks Lainey..made for Gimme Five.

 

[Shelby Jo]

These had a great flavor, but were more dry than I would have preferred. Still very tasty though. The 8 minutes was the perfect cook time. It halved nicely too. Thanks so much for sharing :)