Ingredients:
1/2 cup oil-packed dried tomatoes
1/2 cupgrated Romano cheese
111:!tsp. snipped fresh rosemary or
1/4 tsp. dried rosemary, crushed
1/ii tsp. cr. tcked black pepper
2 tsp. water
1 (10-oL) package refriger. tted pizza dough
Instructions:
Preheat oven to 350°. Drain dric: d tomats, rser ing oil. Findy snip tomatoes. In mixing bowl combine tomacoes, csc-. rosemary, pepper, 2 tsp. of reserved oil. and the water. Sec. bide. Unroll pizza dough. On lightly floured surface roll dough into 10 x 8 inch rectangle. Spread the tomato mixture crosswise over half of the dough. Fold plain half of dough over filling; press lightly. Cut fold dough lengthwise into ten 112″ trips. FolJ e. lch strip in half and twit two or three times. Place 1″ apart on lightly greased baking sheet. Bake for 12-15 minutes or until golden. Cool on wire rack. Makes about IO breadsticks.
Notes:
Vhat a great addition to an Italian meal! Breadsticks are decora-tive and easy to serve and eat. You will be amazed at how fast these disappear from your table. Be sure to make plenty for your family and guests.
Servings Yield:
Makes about IO breadsticks
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