Tomato Breadsticks
This is from Better Homes & Gardens. This would go with just about anything. Try them!
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READY IN: 23mins
YIELD: 16 breadsticks
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄4cups flour
- 2tablespoons grated parmesan cheese
- 1tablespoon snipped fresh rosemary
- 2teaspoons baking powder
- 8
- 3⁄4cup milk
- 3tablespoons olive oil
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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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