Food & Photo
It’s easy to transform store-bought pizza dough into dinner-special breadsticks, thanks to a medley of herbs and sea salt.
- 1 tbsp olive oil
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp dried tarragon
- 1/8 tsp garlic powder
- 1 (11-ounce) tube refrigerated thin-crust pizza dough
- 1 egg, lightly beaten
- 1/8 tsp coarse salt
Heat oven to 400 degrees Fahrenheit. Mix oil with parsley, thyme, tarragon, and garlic powder. On surface, unroll dough horizontally with widest edge toward you; cut vertically into 12 equal strips without separating strips. Spread oil mixture over tops of all strips.
Separate dough into strips. For each breadstick, holding opposite short ends of each piece of dough, turn in opposite directions to twist. Place twists two inche apart on un-greased baking sheet; lightly brush with some of egg. Sprinkle with salt. Bake 10 to 12 minutes or until fragrant and golden brown. Cool on rack.
Per serving: Calories: 83 Protein: 3 grams Fat: 2 grams (0 grams saturated) Cholesterol: 15 milligrams Carbohydrates: 13 grams Sodium: 143 milligrams Fiber: 0 grams Sugar: 1 gram