Kellene’s Kick-Butt Breadsticks
Photo by Kellene Bishop, The Preparedness Pro
This recipe uses about one to two pounds of your favorite bread dough (thawed) and converts it into irresistibly seasoned breadsticks that will have folks talking for years. One of the keys is to resist the urge to flour your work surface and hands as you work with this dough. Instead use butter or some other nonhydrogenated fat source on your hands and workspace.
1-2 pounds of your favorite bread dough, thawed.
½ cup of melted butter
3-4 tablespoons of Mccormick’s Salad Supreme Seasoning or Shirley J’s Pizza & Pasta Seasoning
1 cup of finely grated Parmesan cheese
Roll dough out into a rectangular or oblong shape on a greased—not floured—surface. It should be about ¼ inch thickness. With a sharp knife, cut out strips of dough measuring about 1 ½ inch wide x 5 to 6 ounces long. These do not need to be exact, but they sure are pretty that way. Lightly coat the dough with the melted butter and then roll it in the shredded cheese to coat it lightly. Place the breadstick on a prepared cookie sheet (sprayed with a nonstick oil). You can place them within ¼ to ½ inch of each other on the cookie sheet. Continue this until all of the dough is used. Generously sprinkle the seasoning over each of the breadsticks. Allow to rest about 20 minutes and then bake at 350 degrees for 20-22 minutes. Serve immediately or when cooled. Cover to store at room temperature. Makes about 36-42 breadsticks.