Name: Tomato Breadsticks
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 16 breadsticks
Ingredients: 2 1/4 cups flour; 2 tablespoons grated parmesan cheese; 1 tablespoon snipped fresh rosemary; 2 teaspoons baking powder; 8 ounces sun-dried tomatoes packed in oil; 3/4 cup milk; 3 tablespoons olive oil

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Ready In:: 23mins
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ingredients

2 ¹⁄₄ cups flour
2 tablespoons grated parmesan cheese
1 tablespoon snipped fresh rosemary
2 teaspoons baking powder
8 ounces sun-dried tomatoes packed in oil
³⁄₄ cup milk
3 tablespoons olive oil

directions

Preheat oven to 450.
In medium bowl stir together flour, cheese, rosemary, baking powder, and 1 teaspoon salt.
Drain tomatoes; finely chop.
In a small bowl combine milk and olive oil.
With a fork, stir milk mixture and chopped tomatoes into flour mixture just until moistened.
On well floured surface knead dough 10 to 12 strokes or until smooth.
Roll dough to 16x8-inch rectangle.
Cut 32 (8x1/2inch) strips.
Twist pairs of strips together.
Place on parchment lined baking sheet.
Brush with additional milk.
Bake 8 to 9 minutes or until golden.
Cool on racks.

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