|Roll with a rolling pin to 1/8 inch thick|
|With a knife, slice the pizza dough into 1 inch thick strips|
|Dough has been rolled, pesto spread and cheese sprinkled|
|Give each breadstick a few twists and place it on the cookie sheet|
|Make sure to leave space for them to puff up when the bake|
|Baked to golden brown perfection|
10 Minute Pesto Breadsticks
Author: Brenna Bowers
Makes: 10-12 breadsticks
1 package pre-made pizza dough ( I like the pizza dough from Trader Joes)
¼ cup pesto
¼ cup grated parmesan.
Pizza pan or baking sheet
Flour for dusting your countertop
Corn meal (for dusting the pan)
Knife or pizza cutter
Preheat the oven to 500 degrees F (or as hot as your oven goes).
Place foil on your baking sheet and then sprinkle corn meal on your pizza pan/baking sheet.
Remove the pizza dough from the fridge and allow it to come to room temperature (keep it in the package so that it does not try out in the air). When the dough is at room temperature, remove it from the package and place the dough on your counter top which has been dusted lightly with flour. Using your rolling pin, roll out the dough to about a 1/8 inch thickness. Cut the dough into 1” thick strips.
With a spoon, place pesto on only one side of the dough (about 1 Tablespoon of pesto per breadstick). Sprinkle a small amount of Parmesan cheese onto the breadstick.
Give each strip of dough a few twists and then place the breadstick on your prepared baking sheet. Do not place breadsticks to close together because you do not want them to stick to one another.
Allow the breadsticks to rest for 20-30 minutes before baking. This will make them fluffy!
Place in the oven and cook until the dough becomes golden brown (time varies depending on your dough thickness and oven temperature).
Serve hot and with pizza sauce or ranch!