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This recipe is from the Pillsbury Classic Cookbook, Appetizers and Snacks, January 1994 #155.
Your guests will relish a taste of Italy when you make these cheesy herb breadsticks. Preparing them right on the cookie sheet saves time on both preparation and clean-up time.
QUICK PIZZA STICKS
1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza
Crust
1 tablespoon margarine or butter, melted
2 oz. (1/2 cup) shredded provolone cheese
1 tablespoon grated Romano cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
leaves
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425°F. Lightly grease large cookie sheet. Remove dough from can; unroll onto greased cookie sheet, forming 12x9-inch rectangle. Brush dough with margarine.
In small bowl, combine provolone cheese, Romano cheese, basil, garlic powder and ground red pepper; mix well. Sprinkle evenly over dough. With pizza cutter or knife, cut dough crosswise into 12 (1-inch) strips. Cut rectangle in half lengthwise, forming 24 strips. Do not separate.
Bake at 425°F. for 10 to 13 minutes or until golden brown. To separate sticks, recut along perforations. Serve immediately. If desired, serve with warm pizza sauce.
Number of Servings: 24 appetizers.
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