QUICK PIZZA STICKS
This recipe is from the Pillsbury Classic Cookbook,
Appetizers and Snacks,
January 1994 #155.
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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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